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Rouille, the zesty garlic and red-pepper sauce served with bouillabaisse, is stirred into this shrimp-and-scallop dish at the last minute, and its also spread on the croûtes that top it.
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Dinner in one pot! Ground beef and rice are briefly sauteed with onion and bell pepper, then simmered with sweet corn and tomato sauce.
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Cream cheese seasoned with garlic powder, onion salt, Worcestershire sauce, and a bit of mayonnaise makes a delicious spread for cucumber sandwiches.
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This ribs recipe calls for country-style ribs to be simmered in a sauce before hitting the grill.
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Baked catfish is smothered with a tangy, spicy sauce made with mayonnaise, Dijon mustard, lemon juice, and hot chile oil.
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This recipe is by Trish Hall and takes 4 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Bursting with juicy beef and tender rice: the best stuffed peppers around. The addition of sour cream is part of the pleasure.
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Plenty of shredded Swiss cheese provides a savory twist to regular meatloaf.
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Get Fried Chicken Recipe from Food Network
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A Cornish hen is marinated overnight in an aromatic yogurt mixture, then cooked in the microwave oven. The characteristic red color comes from food coloring...
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Think of this dish as red curry noodles, version 2.0 By doctoring up jarred red curry paste with fresh chile, garlic, ginger, lemongrass and spices, this dish gets a much more complex, intense flavor than the usual version Once you have all the ingredients at the ready, the dish comes together quickly
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Replace meat with seitan, a wheat gluten-based meat alternative, to make vegetarian-friendly fajitas. Serve with taco sauce, sour cream, and guacamole.