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cooking.nytimes.com
This is a dish inspired by the classic Portuguese pork with clams (usually called á alentejana, because it’s from Alentejo), a magnificent expression of surf and turf, with the brininess of the clams almost overwhelmingly flavoring the pork Here, it’s done with chicken, which is more reliably tender (good pork is harder to find than good chicken) and marries with the clam juice equally well It can also be made in a kind of Chinese style, by adding not only ginger to the garlic but also sesame oil and soy sauce.
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You can come home on a cold day after work, and have this creamy pasta, ham, and broccoli casserole on the table in one hour. It's made with frozen broccoli, whole wheat rotini, cooked ham, and a jar of Alfredo sauce.
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Get Spaghetti Mangiafuoco Recipe from Food Network
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Get Roasted Cauliflower Recipe from Food Network
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Tender seasoned beef round steaks simmer for hours in savory gravy in your slow cooker. Fix it and forget it until it's time to eat.
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Get Buffalo Chicken Dumplings Recipe from Food Network
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Get Warm Spiced Vanilla Popcorn Recipe from Food Network
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This roasted garlic and spinach soup is a warm and comforting meal on winter evenings for the garlic lovers in your life!
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Get Moroccan Grilled Salmon Recipe from Food Network
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Get Butterflied Chicken with Thyme, Lemon and Garlic Recipe from Food Network
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Recipe for Grilled Lamb Chops with Mint, as seen in the May 2007 issue of 'O, The Oprah Magazine.'
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