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Spaghetti squash replaces pasta in this healthier version of chicken paprika. Caraway seeds give this dish a satisfying rye bread taste.
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Thin slices of salmon lounge in a citrus, cilantro and garlic marinade for four hours before being served with chips, rice or tortillas as a salmon ceviche.
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Strips of skirt steak, bell pepper, and onion get marinated overnight in a zesty spice blend, and then cooked up in an air fryer so they're ready for steak fajitas or fajita bowls.
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Country-fried cube steaks dredged in a spicy flour coating are pan-fried, then gently simmered in rich onion gravy until tender.
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This is a simple recipe for Texas chili I learned from my mother. I like my chili with a little fire to it, but you can adjust this recipe to your liking.
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Spring flavors of asparagus and lemon combine with mushrooms, tomatoes, and Arborio rice in a creamy side dish.
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Roasted red pepper accents this potato soup with a chicken stock base.
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A unique salad, packed with iron! Your kids will eat spinach, as long as you don't tell them it's spinach. Popeye would have loved this!
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Chef John's ultimate berry crumble delivers the perfect balance of berry to crumble, sweet to tart, and tender to crisp, making it the ideal summer dessert crowd-pleaser.
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Impress your family with this pasta dish that has it all: baked chicken thighs, tender eggplant, zucchini, and a Mediterranean basil sauce.
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This recipe is for a coffee cake studded with fresh apple chunks and with a crumble topping.
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These clams are steamed in dark beer with chourico sausage and red onions for a full flavored meal.