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This lasagna was inspired by Guy's sister, Morgan, who was the only vegetarian in their house (and was also somewhat of a lasagna leftover thief!).
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This recipe works equally well with bok choy or sturdy greens, both of which have tough ribs and leaves that have a cruciferous flavor I steam them for a minute before stir-frying so the leaves won’t be too tough.
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Toasted ramen noodles, green onions, and pineapple are tossed in a vinegar-based dressing with broccoli slaw in this tasty Asian broccoli slaw recipe.
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This recipe combines beef tips with smoked paprika, chipotle, red wine vinegar, and parsley for a unique Argentinean chimichurri main dish.
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Get Langoustines with Candied Tomatoes, Chutney, and Salad with Sesame Seeds Recipe from Food Network
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A gourmet grilled mushroom sandwich will have your burger-loving friends drooling with envy. Portobello mushroom caps, buffalo mozzarella cheese slices, roasted red pepper, grilled onions, basil, and fresh tomato top toasted buns.
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Venison tenderloins trimmed into roasts are wrapped in bacon slices, roasted, and served with a creamy mushroom sauce in this elegant recipe.
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Feast at Passover Seder with this recipe for short rib tsimmes: short ribs in a vegetable stew sweetened with honey and prunes.
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Get Paillard of Salmon with a Ginger Shallot Vinaigrette, Baby Greens with Papaya and Basil Recipe from Food Network
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Alex Seidel of Denver's Fruition grills green beans, which gives them a delicious char that's superb with the lentils, pancetta, and baked tomatoes in this salad.
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A generous measure of vodka and prosciutto is cooked down to its savory essence to flavor a saute of onion, celery and garlic. Simmer with tomatoes, spicy cayenne, oregano, parsley and basil, then stir in half and half. A marvelous sauce over noodles!
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Cauliflower, olives, and pimento peppers mingle in this muffuletta-inspired salad that's a refreshing make-ahead option for a picnic.