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A colorful and tasty dish with ziti pasta, a variety of vegetables, egg, Mozzarella and red sauce.
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A soufflé is always an impressive addition to a meal.
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Longtime companions cranberry and pumpkin are ripe for a culinary renaissance. Here, they become a spectacular salad course or light lunch.
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Pork loin is rubbed with a sweet and savory blend of brown sugar, garlic powder, thyme, and more in this tasty pork roast dinner.
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The regrettably underused leafy vegetable Swiss chard makes an appearance here with apricots, currants, port and pine nutsaltogether unexpected and delectable.
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Get Peruvian Chicken Recipe from Food Network
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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.