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This recipe is from my grandma and I have loved it ever since I was a child. I could eat it EVERY day. The homemade noodles are simple, and you can use frozen chicken breast if you don't have time to use a whole chicken.
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Get Classic Coleslaw Recipe from Food Network
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Chris Kronner created this salad with ingredients from Scribe's garden. It offers an amazing array of flavors: sweet roasted broccoli, bitter escarole, salty anchovies, sharp cheese.
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Shrimp, scallops and crabmeat sauteed in a white wine and lemon sauce and tossed with hot cooked pasta shells. Every time I cook for a large group, this is requested. Great tasting and really simple to make!
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Roasted butternut squash, cashews, and farfalle pasta are combined with vegetable broth and miso to create this comforting vegan alfredo.
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There is never a bad time for chef Pierre Schaedelin's slow-cooked ribs recipe.
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This recipe is by Matt Lee And Ted Lee and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a tasty dense falafel that contains no eggs. Serve on pitas with tzatziki or tahini sauce with lettuce and tomato.
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Get Grilled Salmon with Sherry Vinegar-Honey Glaze and Spicy Tomato Relish Recipe from Food Network
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Get Jicama Tabbouleh and Chicken Salad Recipe from Food Network