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Colorful and delicious, this recipe roasts sausage and seasoned vegetables together on a sheet pan for ultimate flavor and ease.
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Short-grain brown rice stands in for the usual arborio in this hearty vegetarian risotto, which is worth the wait! Feel free to adapt the recipe according to whatever seasonal produce is available to you.
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Roast tomatoes for this shrimp scampi recipe packed with garlic and served over angel hair pasta for extra robust flavor on your dinner plate.
cooking.nytimes.com
I never make gravy Some people find that perplexing, but I don’t like it — there’s just too much fat involved Instead, I make this mushroom ragout and spoon it over the turkey and on the side.
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my basic vegetarian chili. i add to it and change things every time i make it. the measurements are not set in stone and i generally add MUCH more garlic and...
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Get Ratatouille Soup Recipe from Food Network
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A comforting tomato, zucchini, and eggplant stew with the flavors of southern France makes a great side dish to serve hot or as a nice lunch served cold with cottage cheese.
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Alton Brown developed this recipe for his book "EveryDayCook" because it hits all of the best notes of breakfast in a way that is much more appealing than just eggs, sausage and toast If you eat pasta early in the day, he reasons, that leaves plenty of time to work it off He’s a fan of cooking in cast iron, and calls for it here
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Get Kale-Potato Soup with Bacon Recipe from Food Network
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Get Tomato and Watermelon Salad with Mozzarella Recipe from Food Network
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In these tacos, tofu stands in for meat in a vegan picadillo, cooked in a modified salsa ranchera I’ve never been one for meat “substitutes,” and I normally don’t advocate using tofu in anything other than Asian dishes But I find this pretty irresistible, a sort of vegan picadillo
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Get A Nice Italian Girl's Salad Recipe from Food Network