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This savory, well balanced risotto with dried chanterelles and Gorgonzola cheese works well as a main course.
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Broccoli, red bell pepper, water chestnuts, baby corn, and bamboo shoots are stir-fried with cooked shrimp and served over a bed of fresh egg noodles.
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Get Grilled Lobster with Yucatan-Style Recado (Spice Rub) Recipe from Food Network
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This is a fast, satisfying fish dinner with Cajun flavors Chad Shaner cooked it for staff meals when he was a line cook at Union Square Cafe in Manhattan It was, he said shyly when The Times talked to him in 2013, one of the restaurant staff's favorites
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Get Buffalo-Buffalo Meatballs Recipe from Food Network
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Red wine and mustard do wonderful things for this tender cut of steak.
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Turkey and barley soup is the perfect way to use leftover turkey after Thanksgiving for cold and dark winter evenings.
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Peppery arugula adds a zingy bite to this fresh tomato and mozzarella salad.
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Vegan version of an old favorite, easy to modify for manicotti, stuffed shells or with more, less or different veggies. If you'd like some vegan cheese, top the lasagna with soy cheese before baking. Soft tofu yields wetter lasagna; use firm tofu for drier lasagna.
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Covered in garlic croutons and baked with mozzarella cheese, this easy-to-make eggplant Parmesan casserole is great for a first-time cook.
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If you love doner kebaps, you'll love this homemade version! Thin slices of beef (or chicken) are broiled until crisp--no big rotating spit required. Serve in a warmed pita with goat cheese, tzatziki sauce, lettuce, tomatoes, onions, and pepperoncinis.