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Chicken wings in a robust tomato-orange sauce make a great appetizer. Served over pasta or rice, it also works as a supper dish.
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A moist and delicious zucchini bread flavored with walnuts and cinnamon. Easy to bake and freeze, this recipe makes two loaves.
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Chef John's homemade garlic-parmesan croutons are easy to make and the perfect crunchy topper for salads and soups.
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This is a slightly hot lime juice based marinade that adds wonderful flavors to grilled chicken. The breasts marinate in the fridge for about an hour and are grilled until moist and crispy brown.
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The secret behind crowd-pleasing tacos de carne asada is flank steak strips marinated in orange and lime juice, grilled to juicy perfection.
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Beet juice is the natural alternative to red food coloring in these vegan red velvet cupcakes that are ready to eat in about 1 hour.
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Classic Ratatouille components--like eggplant, zucchini and tomato--are heaped atop crusty slices of fresh-out-of-the-oven garlic bread.
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Simple, flavorful, and easy, this side dish of spaghetti served with an onion-cream sauce flavored with white wine will add a gourmet touch to any meal.
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Chocolate chips, coconut, and almonds come together in cookies that tastes very similar to an Almond Joy® candy bar for a Halloween treat.
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Cranberry pecan oatmeal granola bars with chocolate chips are a quick and easy snack recipe to prepare and are great for on-the-go eating.
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Peanut butter oatmeal cookies with a hint of almond are a new twist on the classic peanut butter cookie recipe.
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Macaroni and cheese is perfect supper food. It's a kids' favorite, and adults like it too. My recipe is simple and almost as quick as the boxed variety.