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This quick and easy recipe for crispy Parmesan chicken breasts goes well with pasta, on a salad, or even on its own.
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Succulent sea scallops might be mild in flavor, but when you dress them up with a balsamic glaze, they'll be a hit with dinner guests.
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Feed a large crowd on the 4th of July with nicely seasoned pulled pork filled with plenty of garlic.
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Antipasto ingredients are sliced and diced to make a fun, flexible chopped salad. We've thrown in our favorites, and so should you.
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This recipe is by Steven Raichlen and takes 1 hour, plus 3 hours' to 3 days' marinating. Tell us what you think of it at The New York Times - Dining - Food.
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Delicious and loaded with fresh veggies, this is pizza for people who want a change from tomato sauce. Use any fresh veggies and any pizza crust. Use light dressing and reduced-fat cheese for an even more healthful meal.
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Shrimp are seasoned and coated with crispy panko crumbs to make the easiest, tastiest deep-fried shrimp ever!
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Chinese style pork driblets are glazed in a sweet and spicy sauce that tastes great on chicken and wings too.
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A creamy noodle casserole made with cooked chicken, ham, celery, and cheese.
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This is a no-fuss, easy recipe. The sauce is simply put together in a blender - no double boiling necessary. Assemble eggs with sauce over hot buttered English muffins with Canadian bacon, or if you prefer, Serrano ham. Yum!
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Quinoa, a delicious and nutritious whole grain, is used to make a light and tasty turkey stuffing. I prefer to bake this stuffing in the bird, but it can be baked separately in another baking dish and basted with the turkey juice.
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Always a brunch favorite, hash is a hearty dinner option as well. You might top each serving with a fried egg. The yolk makes a silky sauce for every bite it touches.