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Come home exhausted from work? Cook up this fabulous soup! This vegetable soup totes 3 kinds of beans with peas, corn, carrots, potatoes, beef, and tomatoes. It is made in one pot on the stove and is even better the next day!
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This savory recipe is a complete meal in itself. Don't forget the beer as it's what makes this recipe unique.
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Historic Washington State Park's annual "Dutch Oven Holiday Sweets and Treats" workshop teaches participants how to make desserts like lazy cobbler in a 12-quart dutch oven.
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We love the Tennessee Boilermaker; whiskey shot dropped in a beer, plain and simple.
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Now people who avoid gluten can have their red velvet cake and eat it too. It's made with gluten-free ingredients, but the cocoa and optional red food coloring will give it the taste and look you want. Just frost with your favorite buttercream or cream cheese frosting for the finishing touch.
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This Italian spin on pot pie will blow your mind.
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Tender strips of chicken browned in oil, butter and garlic are arranged over hot pasta and topped with a sumptuous sauce of cream, milk, onions, scallions and Parmesan cheese.
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Crunchy toasted almonds with chewy sweet-tart cherries covered in rich dark chocolate is pure pleasure.
cooking.nytimes.com
This recipe is by Regina Schrambling and takes 25 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Throw your fish and veggies on the grill for on fleek flavor.
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Everything you love about cobb salad, with one amazing shortcut.
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Get Spaghetti Carbonara Recipe from Food Network