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This satisfying paleo lasagna, loaded with sweet potato, ground beef, eggplant, zucchini, mushrooms, and marinara sauce, is baked for 1 hour.
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A classic Provençal beef daube, or slow-baked stew, is made with quantities of red wine, like the recipes that Julia Child often made in her house in Provence, La Pitchoune Patricia Wells, a former New York Times food writer in Paris, also lives part-time in the South of France, and she has adapted the daube for white wine, which plays a more subtle part in flavoring the stew The large amount of liquid makes a tender braise that can also be served as a sauce for pasta: penne, gnocchi and long noodles like tagliatelle are familiar in the region, which borders Italy on the east.
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Guy Fieri's fiery chili is perfect to share on game day while cheering on your favorite team.
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Sarah Frey, who sells more pumpkins than anyone else in America, often entertains retailers and produce executives at her farmhouse in southern Illinois She likes to serve white baby pumpkins stuffed with spinach and cheese Along with their orange counterparts, mini-pumpkins are often considered more decorative than culinary
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Served on crackers, this savory cheese spread is perfect for whetting the appetite before the big dinner.
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A simple vinaigrette dresses this salad with olives, avocado, beets, and goat cheese for a delightful way to use your garden harvest of arugula.
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Are you craving a mouthwatering bowl of homemade soup?  Try this smart recipe that uses vegetable juice and beef broth to give you a flavorful beef vegetable soup that's ready just about an hour.
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Garlic powder is added to a simple breading to give a slightly different flavor to fried chicken gizzards.
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Get Radish Vinaigrette Recipe from Food Network
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These Baked Parmesan Zucchini Fries are a healthy, crave-worthy alternative to French fries, and a great easy side dish for practically any dinner. The zesty...