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Alex Seidel of Denver's Fruition grills green beans, which gives them a delicious char that's superb with the lentils, pancetta, and baked tomatoes in this salad.
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This make-ahead turkey gravy frees up valuable kitchen time for Thanksgiving, plus it will look and taste even better than those frantic, last-minute versions.
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A generous measure of vodka and prosciutto is cooked down to its savory essence to flavor a saute of onion, celery and garlic. Simmer with tomatoes, spicy cayenne, oregano, parsley and basil, then stir in half and half. A marvelous sauce over noodles!
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Diced ham and onion add flavor to this corn, potato and chicken stew in a skim milk and chicken broth soup base seasoned with thyme.
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This version of the classic casserole using Tater Tots® has layers of potatoes, cheese, and ground beef for a savory, comfort-food classic.
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This sweet and crunchy salad is very kid friendly! I first tried this when I visited my family in Newfoundland, and managed to get a copy of the recipe. Make lots, there won't be any left over!
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This Moroccan couscous has a perfect balance of sweet and savory from golden raisins, sun-dried tomatoes, and almonds and complements chicken quite nicely.
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Berbere, a blend of sweet and piquant spices, is the main attraction for this Ethiopian chicken with tomato-white wine sauce and egg garnish.
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The garden-fresh flavor of roma tomatoes is complimented by the tart notes of marinated artichokes in a delectable sauce that can be prepared in less time than it takes to cook up a package of fresh cheese ravioli.
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The almond bread crumbs that top off this dish add a crunch and sweetness that contrasts nicely with the lightly salty, fishy flavor of the bottarga.
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Doctoring good-quality jarred tomato sauce, like Rao's, with ground meat, onion, garlic, and spices makes this ziti superfast.
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A freshly-made vinaigrette with honey, shallots, and fresh thyme dresses this salad of pre-packaged salad mix, almonds, and strawberries.