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Chicken and wild rice casserole baked in a creamy mushroom soup-based sauce is a warm and comforting meal.
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This is a pureed vegetable soup made with half-and-half, chicken boullion granules and soy sauce. Serve with blanched broccoli florets and chopped parsley or carrot curls.
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Cornish game hens are marinated in a citrus-garlic sauce, then roasted and glazed with a savory, orange sauce.
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Aioli is the quintessential Provençal condiment, a pungent garlic mayonnaise that in its home country of France contains even more garlic than this version, which is still pretty garlicky It’s easy to make, and wonderful with all sorts of vegetables, like greens, steamed artichokes and asparagus
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This recipe is by Jonathan Reynolds and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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The prettiest poke cake ever.
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Transform leftover rice into a quick dish with cashews, peanuts, chile peppers, and lemon juice.
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This recipe is by Jane Sigal and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This is a terrific broth with caramelized roasted vegetables as a base. The veggies are then plopped into a pot with water and herbs and simmered until a rich, delicious broth emerges. Strain and you have two quarts broth. Freezes well.
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Get Healthy One-Skillet Shrimp and Quinoa Recipe from Food Network
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With a chipotle chile pepper, mozzarella cheese and other seasonings, you will absolutely love this spicy, yet flavorful, burger!
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Ground beef is seasoned and simmered with cabbage and rice in a zesty tomato sauce. This recipes cuts the time of baking cabbage rolls and it tastes just as good!