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cooking.nytimes.com
This mac 'n' cheese, adapted from the book "Real Food Has Curves" by Bruce Weinstein and Mark Scarbrough, is quicker and easier to make than the classic casserole It is hearty comfort food that easily functions as a main dish for vegetarians.
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Get Sausage and Herb Stuffing Recipe from Food Network
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Chef John's gyro filling is made with ground lamb, ground beef, and lots of spices. When it's cooked, you just slice off pieces to make a gyro your way!
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Get Lobster Truffle Pot Pie Recipe from Food Network
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Get Corn Salsa Recipe from Food Network
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My Australian husband first made these burgers a few weeks after arriving in the USA. They became a hit with our family. They're a bit messy but delicious. Hunger busting burgers topped with every topping imaginable. Wrap your laughing gear around that. Stretch! Crikey! It's a meal in one go.
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Flavored with cumin, cayenne, and allspice for a hint of Middle Eastern spice.
cooking.nytimes.com
This recipe is by Kay Rentschler and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken Parmesan is a classic for a reason! Chicken cutlets, breaded and fried, smothered with tomato sauce, and covered with mozzarella and Parmesan cheeses are so good. Serve with pasta or on a roll.
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Sauteed shrimp flavored with cilantro, garlic, lime juice, and salsa is a delicious way to enjoy shrimp. Serve with tortillas or rice.
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Get Root Vegetable Gratin Recipe from Food Network
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Homemade pretzel sticks don't take that long to rise or bake; get these soft, doughy treats on the snack table in less than 2 hours!