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Rice and broth soak up the flavor of leftover turkey meat in Chef John's potful of post-Thanksgiving goodness.
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This traditional Peruvian soup contains large pieces of chicken breast and potato cooked with peas, corn, and red pepper. It is a light version of the Peruvian Chicken Chowder (Chupe de Pollo).
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Fresh corn kernels, crumbled bacon and sour cream bring delicious flavor to these quick deep-fried corn fritters.
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Southwestern flavors blend with spicy mustard for a zippy alternative to deep-fried fries. Feel free to increase the cayenne, red pepper, and chili powder if you like them spicier. You won't want to let the ketchup bottle near the table!
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Grilled portobello mushrooms are filled with mashed cannellini beans and harissa sauce in this vegetarian appetizer with bold flavors.
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Get French String Beans Recipe from Food Network
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Romaine, Mandarin oranges and green onions are coated with a sweet, sour and peppery dressing and then sprinkled with lovely sugared almonds.
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Tender pasta simmers in chicken broth with roasted red peppers, colorful vegetables, black beans and seasonings to make a superb suppertime soup.
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Tomato sauce is simmered with sauteed onion, salsa, and herbs, including cumin and oregano in this enchiladas recipe.
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Adjust the chicken broth amounts to give this stew the consistency you desire.
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Get Toasted Coriander Spiced Red Snapper Recipe from Food Network
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Get Porchetta Recipe from Food Network