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Sauteed onions and mushrooms flavor this ground chuck meatloaf, which is layered with whole raw mushrooms before baking. These add a lot of juice to the loaf.
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Laced with nuggets of pancetta and crisp-edged fried eggs, there’s a lot going on in this hearty salad, and you need a green that can stand up to it all With its thick, ruffled leaves and almost mineral flavor, mature spinach (as opposed to those ubiquitous baby leaves) does the job well If you can’t find it, you can substitute baby spinach, though it will wilt when it makes contact with the hot eggs
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This recipe for old-fashioned peanut butter cookies packs in twice the peanut butter and adds peanut butter chips!
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Get Spanish Tortilla Recipe from Food Network
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A baked pie shell cuts down the prep time of this coconut cream pie with a meringue topping.
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This omelette, that I adapted from a little book in my sister's recipe collection aptly called "Fast Food" is so delicious that I set myself a goal of taking...
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According to local legend in Emilia-Romagna, Italy, the birthplace of tortellini, the pasta's navel shape was inspired by the indescribable beauty of Venus's belly button Keep that in mind as your roll, stuff and fold these little dumplings, whose recipe is adapted from the "true and authentic" version codified by the Confraternita del Tortellino and notarized by the Bologna Chamber of Commerce While tortellini are traditionally served as a middle course in a light meat brodo, they'll make a fine main course when tossed with a simple tomato sauce and topped off with a light grating of Parmesan
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Get your morning matcha fix with these easy-to-make raspberry matcha muffins. Even though their bright green color makes them look a little weird, we promise...
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Get Raisin Punch Recipe from Food Network
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Your family will think you worked all day on this deceptively easy spinach quiche that uses pre-made pie crusts.
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This baked spaghetti casserole has layers of pasta, cottage cheese, spaghetti sauce, and mozzarella cheese.
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Get Walnut Cake Recipe from Food Network