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Summer squash are baked with lots of Cheddar cheese and eggs for a casserole that will make everyone want to take seconds.
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Chicken and veggies like broccoli and cauliflower simmer slowly in chicken broth for a hearty soup loaded with flavor on a chilly day.
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The name says it all, slices of pork tenderloin are grilled to perfection, then bathed with a sweet, spicy, and tangy sauce.
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This recipe is by Nancy Harmon Jenkins and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These salmon patties using canned salmon are seasoned with dill, cayenne pepper, and garlic.
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This refreshing soup originates from Spain and is served ice cold. The base of the soup is made with fresh tomatoes, cucumber and peppers. For a smoother soup, puree more than half of the vegetables. If you prefer it chunky - don't puree them at all. It's even better if you can leave this soup overnight to allow the flavors to develop.
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Make this aromatic, quick and easy curry with hard-boiled eggs the next time you're craving Indian or vegetarian food on a weeknight.
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Why buy granola bars when you can use this recipe to get crisp, chewy, and chocolate-y granola bars straight from your own oven?
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Recipe for Red, White, and Green Salad, as seen in the November 2005 issue of 'O, The Oprah Magazine.'
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We make this every year for Halloween dinner. It would also be good for Thanksgiving morning breakfast and the whipped cream would be great on pumpkin pie.
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This recipe by Rachael Ray can be made either into a loaf or muffins, depending on your mood.
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Get those lamb chops ready for grilling with a tangy tarragon marinade!