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I've spent extensive time eating my way through Italy. This recipe is modified from a restaurant in Bagnione, Italy. I've substituted a combination of low-salt beef and chicken broth in place of veal stock. Pork medallions, pounded out, are also commonly substituted.
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This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken is coated with a tasty homemade spice medley and tossed with bell peppers, tomatoes, and onion to make quick and easy baked fajitas.
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An easy yet unexpected weeknight dinner.
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An easy Thai grilled chicken breast recipe. You will need cilantro, garlic, brown sugar, white pepper, Asian fish sauce, and soy sauce for marinating.
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Get Smoked Sausage and Cabbage Soup Recipe from Food Network
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Gail Simmons amps up the broth with soy sauce, rice wine vinegar, ginger, and garlic and uses white-rice noodles instead of black (they're easier to find), cooked briefly to keep their texture firm.
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Chef John brings big flavor to grilled chicken skewers by using a less-sweet teriyaki marinade and an herb-filled miso 'ranch' dipping sauce to finish.
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This is a cozy, savory side dish flavored with basil and mushrooms.
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Get Paella Valenciana Recipe from Food Network
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This hearty sorghum soup is the perfect meal to warm you up on a chilly fall or winter day. Packed with veggies and topped with Italian cheese, this soup is sure to be a new lunch or dinner time favorite.
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Get Porterhouse Steak with Creamy Leek Sauce Recipe from Food Network