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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
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A fragrant, yummy rice dish that's easy to make and a terrific companion for chicken and green beans.
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Chicken and veggies are sauteed with cumin and chipotle pepper and served in tortillas for a skinny chicken taco meal that is quick and easy.
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These chicken stuffed shells are easy and very yummy. Plus they heat up as leftovers really well! My family loves them!!! I usually cook a 3-4 pound chicken and use it for the shells and a chicken salad.
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The holy trinity: buffalo chicken, cheddar, and ranch.
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Italian seasonings and a capping of shredded mozzarella make this breaded chicken a real standout.
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The mellow sweetness of sherry elevates this creamed chicken, cheese and crouton casserole to company status.