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Very quick, easy and tasty. All you need is a can opener and a food processor.
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This recipe is from "A Meatloaf in Every Oven," by Frank Bruni and Jennifer Steinhauer, who say it was the invention of a friend, Anne Kornblut The plethora of spices and large amounts of garlic may seem overwhelming, but ground meat has a deep tolerance for seasoning and is usually improved by it The fresh herbs are a foil for all the rich seasonings, and the vegetables give the loaf an especially lovely texture.
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Garlic, ginger, lemon grass, chile peppers, coriander and cumin flavor this Thai-inspired coconut milk soup with chicken and bok choy.
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Chef John uses a yogurt-based marinade for these tasty, juicy, and tender grilled chicken thigh kebabs.
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Ground porcini mushrooms add a meaty flavor to this veggie burger.
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Get Spatchcocked Cornish Hen with Mashed Potatoes Recipe from Food Network
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Raw oysters in tomato juice and vodka, garnished with lemon.
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Lemon- and rosemary-infused, little game hens basted with a wine and garlic broth make any occasion special.
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Get Bay Roasted Chicken Recipe from Food Network
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A bit of parsley, a smidgen of garlic powder, a splash of lemon juice, and of course, tuna, celery, onion, and mayonnaise. This is a great tuna salad that works for a sandwich, stuffed into a plump tomato, or spooned onto fresh salad greens.
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Inspired by the classic combination of bagels with lox and cream cheese, this variation uses smoked trout and homemade English muffins.
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This recipe keeps halibut moist beyond belief! The sauce is delightfully rich, but not overpowering, with just a slight kick to it.