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Button mushrooms and peas are the final ingredients added to this low-fat rosemary seasoned stew. Serve as is or over cooked noodles.
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Replace the usual green bell peppers with yellow ones for more than twice the vitamin C.
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Filet of beef tenderloin is assembled with liver pate, mushrooms and onions, then wrapped in packaged puff pastry. It bakes quickly and makes a beautiful dinner party entree.
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Choucroute is a classic Alsatian dish, consisting of mounds of steaming sauerkraut, boiled potatoes and half a dozen types of sausage and smoked meats. The prefab version here mixes store-bought sauerkraut, potato and cheese pierogi (Polish dumplings) and
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Drumettes baked in a sweet and sour mixture of soy sauce, vinegar, water and sugar. Short but sweet...and sour!
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This simple dish slow-cooked meat and potatoes in a fragrant broth makes a comforting meal once cold weather sets in.
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New Orleans chef John Besh shows Food Network Magazine how to make a Gulf Coast favorite: baked oysters.
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This Cuban influenced dish has been a family favorite for generations! Chicken baked with onions, bell peppers, and water chestnuts, then added to prepared yellow rice makes this dish one you'll be asked again and again to make!
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Pan-fried chicken simmers in a creamy Marsala sauce in this quick recipe.
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Chicken is flavored with oyster sauce in this Asian-inspired dish.
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This is an Asian style chicken breast with mixed vegetables. You can add either brown rice or pasta with garlic on a side.