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Trade mayonnaise for a mixture of olive oil and Dijon mustard and add in pickled gherkins and capers for an upgrade on what you might expect from this classic picnic fare.
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Beef short ribs are braised in a mixture of beef broth and red wine which is then turned into a reduction sauce for serving. Delicious!
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The fun idea here is to make vegetables part of the dressing. Scott Conant sautés strips and cubes of parsnip, carrot, squash, and celery root with thyme, vinegar, and oil, then uses them to dress the Bibb lettuce.
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Tender broccoli, chicken chunks, Cheddar cheese, and heavy cream are simmered together into this low-carb soup suitable for the keto diet.
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Leftover ham bones are a perfect addition to potato and corn chowder in the slow cooker for a warm and comforting weeknight dinner.
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This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month Or freeze for longer storage
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This is the vegetarian lasagna you've been searching for.
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Kale: The ubiquitous dark and leafy green that people either love or love to hate If you fall into the latter camp, this recipe for a savory-sweet variation adapted from North Pond, a restaurant in Chicago, might change your mind It requires a bit more work than a typical garlic and olive oil sauté, but it's well worth it
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The winning combination of garlic, basil, oregano and onion definitely shine in this delicious herb bread that also contains a potent helping of Romano cheese.
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Plenty of garlic is used in this vegetable-rich soup made with a Rock Cornish game hen in a clear broth.
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Chicken, yuca, potatoes, plantains, and corn are simmered together into a Panamanian version of sancocho, a traditional Latin American stew.
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Get Chorizo Quesadillas Recipe from Food Network