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Corned beef hash cakes are topped with baby arugula, a poached egg, and a drizzle of hollandaise sauce and balsamic glaze.
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Moroccan flavors of saffron, preserved lemon, and cumin seed infuse slow-braised chicken thighs, traditionally served with couscous or rice.
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Broccoli lasagna with ricotta and mozzarella in a white sauce.
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Grilling the fish and making a sauce with fat-free fromage blanc keeps the calorie count down in this variation on the classic fried-fish sandwich.
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Add a bit of crunch to your crab cakes with a crisp apple salad!
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Black 'beluga' lentils cook up for a tender, melt-in-you-mouth soup in Chef John's recipe for black lentil soup.
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New Mexican Hatch green-chile powder isn't a substitute for fresh chiles, it's a whole different flavor.
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Get Macaroni and Cheese in Parmesan Cups Recipe from Food Network
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This is the very best jerky you have ever tasted, I've tried a lot of them, and this one's the best - you will reward me on this one! I use venison when available, but cheap round steak is great also, and it's all done in your oven.
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Chicken and potatoes are baked in a citrus-enhanced Italian dressing marinade.
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A lot of flavor is packed in this pasta salad, which features cherry tomatoes, artichoke hearts, and garbanzo beans tossed with Italian dressing.