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The TV dinner classic made from scratch, with savory beef and a red wine–mushroom sauce.
www.delish.com
Ground beef and cilantro make a delicious filling for these flaky empanadas.
cooking.nytimes.com
These delicious cumin-scented potato pancakes are laced with leeks and crispy kale, adding a putatively healthy touch to the standard fried latke You can serve them with Greek yogurt, sour cream or crème fraîche But a chutney or yogurt blended with cilantro, mint and garlic would make for excellent eating as well
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Chef Kevin Kathman stuffs maple-glazed roasted squash with quinoa and sautéed wild mushrooms.
www.allrecipes.com
A spicy coconut curry sauce complements the rich flavor of duck legs. Serve over rice noodles.
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Get Chicken With Mango Barbeque Sauce Recipe from Food Network
cooking.nytimes.com
I cooked up a pot of Thai purple sticky rice that had been lingering in the pantry, and then decided how I would turn it into a meal It was too sticky to use for stir-fried rice so I made stir-fried vegetables and oven-baked tofu, and served up rice bowls topped with both I thought it might be an altogether too purple meal, but it was quickly devoured, and we are all the more anti-oxidant rich because of the anthocyanins in the red and purple foods.
www.simplyrecipes.com
Chicken thighs, slathered in herb vinaigrette, roasted on bed of sliced potatoes and shallots.
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Bold Korean flavors nicely complement meaty tuna steaks in this quick dish.
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This homemade sauce makes a sweet and spicy foil for cooked linguine. The best sesame noodles I have every had!
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"It's hard to improve upon a perfect sugar snap pea," says Gjelina chef Travis Lett. "The question for the chef is, how do you not screw it up?" Lett's answer is to keep things simple.
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"The first time I picked up a rolling pin in front of ladies who've made pasta every day for the past 30 years, I was nervous as hell," says chef Thomas McNaughton.