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Tender spears of fresh asparagus are simmered with chicken broth and sliced mushrooms. Tossed with angel hair pasta and Parmesan cheese, this makes a wonderful luncheon dish or light supper.
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This cake is make without milk or eggs and is moist, dark and delicious. A brain child of the depression era when ingenious cooks developed a cake that could be made without expensive and scarce ingredients.
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Serve these tomatoes outside with a glass of iced tea one summer night and enjoy the sunset with someone you love.
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Homemade catalina dressing that tastes even better than store-bought is quick and easy to prepare using ingredients you probably have on hand.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Made with butter and two kinds of cheese, these mini twice-baked potatoes topped with Creole-seasoned shrimp are an impressive appetizer.
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A trio of Greek flavors gives these chicken quarters Mediterranean flair. The cheese is sprinkled over the cooked chicken, which is then broiled until golden.
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This gluten free, grain free chicken and "rice" dish is packed with protein and spicy Mexican flavor.
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With a few simple ingredients you can make this delicious cake with a refreshing pineapple frosting.
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If you really want to please a crowd, nothing beats chocolate chip muffins.
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Pork chops are coated with onion soup mix and pan fried before being simmered in a white wine and cream sauce in this tasty main dish.
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My girlfriend brought these granola bars over for a playgroup one morning and ever since they've been a staple!