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This recipe is by Nancy Harmon Jenkins and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cooked corned beef, potatoes, and shredded carrot, all pan-fried until browned, makes a lovely hash for dinner, breakfast, or an Irish brunch.
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Simmered with carrots, potatoes, and shallots for a more filling take on poached fish.
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Get Pork Chops with Cornbread Stuffing Recipe from Food Network
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Get Seared Salmon with 3 Bean Salad Recipe from Food Network
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This easy chicken dinner will become your weeknight go-to.
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Get 7-Layer Pasta Salad Recipe from Food Network
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It takes a little work, but this succulent chicken Kiev with homemade parsley butter is well worth the effort.
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Garlic and the fresh taste of lemon flavor these easy shrimp served over bowls of hot cooked grits.
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Get Spaghetti Carbonara Recipe from Food Network