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Chicken is layered with chips, black beans, and Cheddar cheese and topped with blue cheese in this Buffalo chicken version of a nacho bowl.
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This hearty and spicy casserole uses canned diced tomatoes with green chile peppers and cream of mushroom soup to top ground beef and tortillas for a dinner option sure to please.
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Chinese wheat noodles are double cooked, first in water until al dente and then mounded in a frying pan until crisp and brown. Then its smothered with a delicious sauce made from rice wine, soy sauce and wilted spinach. Next comes asparagus simmered in garlic and ginger.
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The traditional Portuguese kale and potato soup inspired this delicious country-style dish. It's especially welcome in the winter months when kale is at its peak.
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These traditional glazed Japanese hamburgers are eaten without a bun. Shiitake mushrooms and tofu add moisture to the ground beef.
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Kale, quinoa, currants, pecans, and feta cheese are tossed in a basic vinaigrette in this salad recipe.
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Chef John combines just the right amounts of heat and sweet in his recipe for crunchy bread and butter pickles.
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Tender brisket slices bask in a tangy sweet and sour sauce with browned onions and red wine. A long cooking time makes the meat tender. You can make it the day before, too.
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Pulled pork in a perfectly seasoned sauce is made in the slow cooker for an easy meal for potlucks or weeknight dinner.
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This easy and delicious chicken is a favorite with my friends, and people always ask for the recipe!
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Get Yia Yia's Sunday Sauce Recipe from Food Network
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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.