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Swap lasagna noodles with ravioli into this slow cooker lasagna recipe for an easy make-ahead dinner on busy weeknights.
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A simple but richly-flavored chicken and vegetable soup inspired by Mexican recipes needs time to simmer, but the taste is worth it. It's great served with warm corn tortillas, Spanish rice, and refried beans.
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Here's a lovely dish of boneless chicken breasts, pounded thin and filled with spinach and cheese, then baked in a savory pastry crust.
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Get Four-Cheese Stuffed-Silly Mushrooms Recipe from Food Network
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Your favorite cocktail...for breakfast!
cooking.nytimes.com
Fermented tea leaves are one of Myanmar’s favorite national ingredients, and for a 2015 article in The Times, the San Antonio chef Quealy Watson used them to provide a jolt of big flavor to a crunchy slaw that goes well with barbecued or grilled meats You can find fermented tea leaves in some Asian markets and online, occasionally sold as Burmese tea salad dressing.
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The New York City Greenmarket Web site has a handy table that shows what’s available during each month of the year It tells me, for example, that fresh beets are available from June through November, but that you can count on the greens only through September Use whatever color beet you choose for this recipes
Ingredients: olive oil, beet greens, garlic, eggs, milk
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Get Pork Tenderloin with Bell Pepper Marmalade Recipe from Food Network
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There are many versions of bread soup; this one, based on traditional peasant fare, is as thick as a bread pudding. The soup is delicious on its own, but we think the steamed mussels with their broth make a wonderful addition.
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Get Hash Brown Casserole Recipe from Food Network
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Tender chunks of chicken are cooked in a rich Swanson® Chicken Broth-based sauce with wild mushrooms, herbs, and cream.
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Take a peek into the world of ancient grains with Chef John's recipe for delicious farro with wild mushrooms.