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Lovely large pearls of Israeli couscous are served in a sauce of black olives and sun-dried tomatoes, all topped off with toasted pine nuts and fresh parsley. Nobody will miss the meat, but you can add chicken or prawns to make this vegan dish a carnivorous delight.
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This recipe is by Regina Schrambling and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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An easy baked chicken breast recipe with a quick pan sauce made from chicken broth, white wine, whole-grain mustard, flour, and butter.
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Get Country Meatloaf with Tomato Relish Recipe from Food Network
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Get Grilled Red Potato Salad with Bacon-Blue Cheese Vinaigrette Recipe from Food Network
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This tasty sandwich is like a luau on a bun! Grilled teriyaki chicken breasts are topped with pineapple slices, bacon, Swiss cheese, and sandwich fixings.
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Hummus is the key to making this chicken dish's creamy, complex-tasting vinaigrette.
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Green garlic is garlic that is harvested early. This garlic is not as pungent and potent as mature garlic. The green stems add a bright freshness to what you...
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If you like Spanish tapas, shrimp, and garlic, then Chef John's gambas al ajillo recipe has you covered, delivering smoky shrimp cloaked in a garlic-infused olive oil sauce in minutes.
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A few fresh ingredients transform chicken and pasta into this simple and creamy flavor-filled dish.
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Get Pancetta and Turkey Meatloaf Sandwiches Recipe from Food Network