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Here's a great one-pot dish that produces a wonderful broth that begs to be sopped by crusty bread.
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A good way to use up some of your left over pumpkin and cranberries from the holidays!
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We can't get enough of the sweet and crunchy outer crust on this juicy steak.
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Rolled flank steak makes for a beautiful presentation, with the pinwheel cuts showcasing the fillings of fresh spinach, mushroom, red pepper and provolone. This is an always impressive and secretly simply preparation!
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Try Chef John's recipe for braised short ribs with porcini and tomatoes for a triumph of flavor and taste!
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This Pressure Cooker Split Pea Soup recipe will come in handy when you need to get a filling, comforting dinner on the table in a hurry.
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Not as gooey as some wing recipes, this tasty, tangy treat is perfect for parties, and packs a real ginger and orange-flavored wallop.
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Breaded tofu a la parmigiana. You'll just about swear this is eggplant or veal! One of my husband's favorites, and he doesn't even suspect! Serve with a simple crisp green salad, angel hair pasta and garlic bread.
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A Hawaiian variation of teriyaki chicken is marinated in a pineapple juice mixture and baked in a hot oven. Turn and baste the chicken every 10 minutes for flavorful, brown, tender meat. Serve over sticky rice.
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Pork tenderloin is marinated in soy sauce, sesame oil, garlic, and ginger, then stir-fried with cabbage and carrot in this easy recipe.
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A light dinner of Vidalia onion pie, a nice salad on the side, and a ice cold glass of homemade lemonade is perfect for hot summer nights! Optional additions can be sweet red pepper to the onions as they cook and/or crumbled bacon or fresh ham bits may be added to the mixture prior to baking. All versions are great! If desired, a couple Vidalia onion rings look great on the top of the pie for decoration!
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Crispy wheat cereal squares replace the usual bread crumbs in this meatloaf, which can be baked in mini-loaf pans for individual servings.