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Partially de-boned game hens slathered with compound butter are shaped into standing pieces and roasted to golden perfection.
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Fresh asparagus is roasted until tender then topped with a lemony goat cheese topping to make an exquisite side dish.
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I love mushroom barley soup and I was originally making one that took about 3 hours to cook. This one is so simple and easy and takes a third of the time. If you like mushroom barley soup, you will really like this. It's perfect for a cold winter night.
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Potatoes and browned Italian sausage are simmered in chicken broth in this creamy soup with spinach and evaporated milk.
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A delicious and easy quinoa pilaf with sauteed onions, carrots, and walnuts. Served with a salad and crusty bread, this pilaf makes for a complete meal.
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Egg drop soup gets a new twist thanks to coconut milk and curry powder added to the mix.
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Fresh green beans are cooked with bacon, onion, and garlic for a delicious side dish.
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I learned to cook Thai food while living in the Thia Town area of Los Angeles. One night while prepping to make Tom Kha Gai the peanut butter caught my eye and...
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Leftover chicken gets jazzed up with crunchy vegetables, fresh herbs, and peanuts under a spicy Asian dressing in this next-level noodle salad by Chef John.