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Get Pot Roast with Vegetables Recipe from Food Network
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Inspired by depression-era pasta and peas, Chef John's penne pasta with peas and prosciutto is frugal and delicious!
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Three breads brioche, baguette, and sourdough provide the delicious base for sausage, fennel, pine nuts, currants, and flavorful herbs in this must-taste stuffing.
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Pork tenderloin is leaner than skin-on chicken and delicious in this spicy, smoky recipe.
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Chicken slow-cooked in red wine and herbs with a pearl onion and mushroom sauce.
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This famous Chicago casserole is flavored with garlic, marjoram, and tarragon. Shrimp de jonghe can be served as an appetizer or main course.
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Fingerling potatoes have a natural hint of sweetness. Roasted with Parmesan cheese and garlic, they make a delicious side that goes well with almost anything.
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Stew meat, mixed vegetables and egg noodles are combined in a beef broth base in this family-pleasing dish which can be completed in less than an hour.
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Fresh, bright peaches are the perfect companion to rich pork and the combination is one of Michael Symon's favorites. Look for peaches at the peak of ripeness for that irresistible sweet-savory combination.
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I always wondered what could I possibly make with ground chicken that wouldn't be better with ground beef. Ground chicken is like the diet coke of ground meat...
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Roasted tomatoes and caramelized onions bring sweet-savory flavors to spaghetti tossed with grated cheese and toasted pine nuts.
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This recipe was submitted by Real Women of PHILADELPHIA contestant Annette Gladys.