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Use a rotisserie chicken or leftover roast chicken to make these cheesy enchiladas.
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This forager’s burger is topped with horseradish mayo and a flavorful sauté of wild mushrooms and sweet onions.
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Calm those those hectic weeknights with a sheet pan dinner starring chicken breasts, green beans, potatoes, and bell peppers.
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Those artisanal pickles from the farmers’ market sure are expensive, so don’t throw out the juice in which they’re pickled You can serve the stuff as a shot to accompany a glass of whiskey and a cold beer, as the New York chef Zakary Pelaccio has done, or you can whisk it into the dressing used for coleslaw, as is done here Don’t have any
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Get Chicken and Rice Paprikash Casserole Recipe from Food Network
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Small, sweet bell peppers (also called mini peppers) in shades of red, orange and green make attractive vessels for stuffing In this recipe, adapted from the home cook Meline Toumani, they’re roasted until caramelized, then filled with a mixture of bulgur, tuna, herbs and capers for brightness Offer these to nibble with cocktails when you’re feeding a crowd, or serve them with a salad and some warm pita bread for a light but highly flavorful supper for a smaller group
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This recipe is adapted from Samui Institute of Culinary Arts in Thailand, Koh Samui island
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This spice-laden vegetarian chili is topped with a smooth, cooling avocado cream to balance the hot peppers and smoky chipotle.
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A can of Mexican-style corn adds texture, taste and color to this standard Southwestern dip.
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The inclusion of tempeh adds a good measure of protein to this spicy enchilada casserole.
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An excellent cranberry sauce for Christmas turkey dinner.
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This fabulous and light pasta salad with carrots, asparagus, tomatoes, and green onions can be made in advance or eaten immediately.