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Prepare the best roast chicken every time with just a mixture of herbs and margarine rubbed onto the skin of a whole chicken. Ready in just 2 hours.
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This is a chopped salad with lots of tomatoes, onions, cucumbers and peppers. Fresh parsley, basil and garlic are folded in and just a hint of vinegar is splashed on to give it some bite. Chill and the flavors pop out. Six generous servings.
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These stuffed mushrooms make great bite-size appetizers.
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Get DOVER SOLE A LA MEUNIERE Recipe from Food Network
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Get Vanilla-Brown Butter Cake with Spring Fruit and Berry Compote, Mint Oil and Toasted Marshmallow Sauce Recipe from Food Network
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Get Bison Stew Recipe from Food Network
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The hens' crackling skin and rich meat is offset are by the sweetness of the glaze and sauce.
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This sandwich is a lively take on the French classics, Salade Niçoise and pan bagnat-but with the additional crunch of sliced snow peas.
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Get Moussaka Recipe from Food Network
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Cooking with yogurt has become mainstream you find it in all sorts of sauces. Michael Symon is still convinced it's best on grilled meat like these kebabs, though.
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Cake and a pudding, sour cream, whipped topping fluff layered with pineapple, banana, kiwi, and strawberries.