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This rich, creamy coconut-curry dish comes together quickly in an Instant Pot(R). Customize with more or less curry powder and sugar.
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This Korean barbeque beef, known as bulgogi, is marinated in a sweet and savory sauce overnight until meltingly tender, then stir-fried.
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Use your summer crop of rhubarb to make this delicious wild rice rhubarb pilaf with almonds and golden raisins.
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Fresh melon gets spiked with sesame, ginger, and lime juice.
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Creamy ricotta cheese sits between layers of roasted eggplant in this cheesy, spicy vegetarian dish for two.
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My mom taught me how to make this very tasty stir-fry. My boyfriend loves it so much I make it at least once a week! You can use virtually any combination of vegetables and meat you like, but the combination of sauces is essential. Serve over steamed rice or noodles.
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This is the perfect comfort food for cold days. To make it vegan, substitute non-dairy ingredients for dairy. Leftover filling makes a great lunch! If you want to make mashed potatoes from scratch, you will want at least 4 cups when you are through.
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This is a slow cooker version of a classic dish from the Philippines using chicken thighs, bok choy, apple cider vinegar, onion, and garlic.
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A recipe for slightly sweet and spicy grilled chicken wings that go great with beer.
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Cheese filled tortillas are covered with a spicy meat sauce and cheese before baking. Growing up all my life in South Texas, this dish was a staple!
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This Salisbury steak recipe uses ground sirloin to get a leaner, meatier-tasting main dish with enough mushroom and onion gravy to top your sides, too.
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Cream of tomato soup is added to sauteed red peppers and onion in chicken broth with olives, chilies and stewed tomatoes. Serve over crushed tortilla chips with a dollop of sour cream and grated cheddar.