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This hearty chicken tortilla soup recipe is thickened with corn tortillas and is full of shredded chicken, peppers, tomatoes, and chili spices.
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Rely on rotisserie chicken, smoked spicy sausage, and frozen okra from the store to stack up flavors in our quick rendition of a classic Cajun stew.
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Chef John fills these Russian-style pirozhki with his favorite dill-scented beef and onion mixture, which you can easily substitute with your desired filling.
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Chicken sauteed in garlic with a sprinkle of red pepper flakes for a little extra zip.
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Sweet and white potatoes are layered with onions, and baked with vegetable broth and a cheese and bread crumb topping.
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Chicken breasts are stuffed with a vegetable-cornbread stuffing, then roasted and served with a roasted asparagus bundle.
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Devil's food cake mix is dressed up with chocolate pudding mix, Kahlua® liqueur, and orange zest in this dark and moist Bundt® cake.
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Cilantro and yogurt give these samosas the Indian flavor. This is an amazing recipe that will surprise you with how easy it is to make samosas like an Indian restaurant.
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Milk and vegetable stock form the base for this soup with chunks of potatoes, cauliflower and onions which have been sauteed in butter.
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A nice vegetable broth and tomato sauce give this rice pilaf a hearty flavor. Cumin, chili powder and jalapeno give it bite. And the chopped tomatoes and shredded cheese swirled in at the last minute, finish it perfectly.