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Smoked chicken adds interest to this basic vegetable stir fry, served atop delicate angel hair pasta.
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A lemony sauce coats rice, clams, and cod in this delicious version of a traditional Greek favorite. If the rice soaks up all of the sauce, add a little more chicken stock.
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Get Ribs with Peanut Barbeque Sauce Recipe from Food Network
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If you like basil, this is a great way to spice up a normal burger in no time!
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A gluten-free almond cookie recipe. You'll need almond paste, granulated sugar, salt, an egg white, and powdered sugar.
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Get Butternut Squash Risotto Recipe from Food Network
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Chicken is baked on a layer of penne pasta flavored with seasoned tomato juice for a weeknight chicken pasta bake with a restaurant flair.
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A homemade toasted guajillo chile paste seasoned with cumin, clove, and oregano flavors this delicious shredded beef. Serve on tortillas with salsa, rice, and beans.
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Eduard Frauneder and Wolfgang Ban pickle ramps for this dish, but cipollini are easier to find and work nicely as well. They keep for several weeks in the refrigerator and are delicious as a garnish for meat or cocktails.
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You can make this sauce, which comes together effortlessly in a blender, up to an hour in advance; keep it warm in a heatproof bowl set over a pan of simmering water, stirring occasionally.
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This Mexican hot chocolate sufganiyot (Hanukkah donuts) recipe has a cinnamon-chocolate glaze and is filled with fluffy marshmallow.
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Peanut butter, roasted peanuts, and peanut butter chips make these cookies ideal for true peanut-lovers.