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Turkey kielbasa, spinach, and lentils are combined to yield a hearty soup.
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Spices typical in Mexican cuisine and the freshness of cilantro and lime give this hearty soup a freshness you will love.
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This recipe is by Dena Kleiman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Chicken Breast Spanaki Recipe from Food Network
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Alexandra Guarnaschelli loves to serve raisin-studded braised fennel with a meaty white fish, like halibut, black bass, or striped bass. Roasting the large fish fillet whole (rather than in portions) is a great way to serve a small crowd.
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This rice dish, prepared the traditional Puerto Rican way with pigeon peas and ham, is better known as arroz con gandules on the island.
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Cinnamon, garlic, raisins, lemon juice, and tomatoes enliven this quick and easy curried chicken casserole.
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This is a labor of love, lots of stirring and timing to get all the ingredients added and the risotto creamy and wonderful. But, it's well worth it. When it's ready, a sprinkling of Parmesan cheese and slivers of basil finish it perfectly.
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"I love a hot fudge sundae, but this is more refreshing," says Jimmy Bradley about this light, citrusy mousse layered with orange granita and chopped almonds.
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This is the ideal grand finale for a Fourth of July dinner. The fresh plums might be yellow inside, but cooking them will bring out their crimson color.
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Cubes of jicama add a refreshing crunch to this simple spinach salad tossed with a simple, sweet, and tangy onion dressing.
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Get Homemade Sour Cream and Onion Chips Recipe from Food Network