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Creamy chicken, veggies and pasta star in this one-dish meal that you can make ahead up to 24 hours in advance. Or freeze it uncooked until you need it. In place of the canned green beans, you can substitute 16 ounces of mixed veggies, frozen or thawed. If frozen, you'll need to extend the cooking time by about 15 minutes.
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The perfect dessert to celebrate fall, these cupcakes are a delicious combination of rich, moist chocolate cake and creamy pumpkin filling.
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You can double or triple this recipe and make enough for a crowd of hungry friends. The creamy mayonnaise dressing has sour cream, sweet pickle juice and mustard stirred in.
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A savory blend of flavors, with a good balance among the smokiness of the bacon, the sharpness of the cheese and the creaminess of the sauce. Good for a main...
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Top Chef finalist Sarah Grueneberg created a vegetarian version of Bolognese that's as rich and delicious as the meat version.
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Chef John's recipe for cauliflower soup with blue cheese fritters is accented with a little nutmeg and is quite possibly the perfect soup.
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This cake and its icing are made from scratch. I cook for a living and the people who I have made this for love it!
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This cake recipe is the result of a discontinued, but wonderful box mix. It is a chocolate cake that slices to reveal a beautiful white coconut center.
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Get Salmon with Hops Bearnaise over Cauliflower Puree Recipe from Food Network
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Get Grilled Stuffed Poblanos Recipe from Food Network
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Get Pavlova Fruit Tart Recipe from Food Network