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For this protein-rich, multi-textured salad, quinoa and roasted brussels sprouts are tossed with a mustard-shallot vinaigrette. The salad gets a delicate sweetness from dried apricots and a nutty crunch from toasted almonds.
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This recipe combines leftover ham and mashed potatoes with cheese, garlic, and vegetables to make a delicious casserole the whole family will love.
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An earthy, tangy lentil salad with parsley and lemon juice makes the perfect backdrop for seared fresh tuna steaks.
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This recipe makes flavorful pan-fried chicken or turkey croquettes that are crisp on the outside and moist on the inside.
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Here's a quick recipe for a light and tasty pasta dish which combines the sweet tang of tomatoes and the peppery bite of watercress.
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Chef John's "pan-roasted" chicken breasts are fast, easy, and delicious. Leaving the skin on adds a lot of flavor and keeps the chicken juicy.
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This comforting breakfast casserole is great for using leftover ham; just chop it up and bake it with creamy, smooth grits, and Cheddar cheese.
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These sandwiches are tiny but mighty: Filled with savory meatballs, gooey mozzarella, and spicy marinara, they're the perfect way to end a week.
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Orzo, the ricelike pasta, is lightly flavored with lemon, then stirred into cooked sweet onion, zucchini, and yellow squash for a colorful side dish that's quick and light.
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This is a thick, hearty soup. Kids love this because of the cheesy flavor.
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This clam sauce is very creamy and there is no butter in it. I get requests for this all the time.
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