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cooking.nytimes.com
Many renditions of shrimp cocktail are dull and bland, with over-boiled shrimp and cloying cocktail sauce Not this one The shrimp are roasted, which brings out their sweetness and allows them to absorb the seasonings and a little olive oil
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This meatloaf recipe uses ground turkey with ground sirloin for a lighter version of an American tradition.
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Get Chicken Parmesan Recipe from Food Network
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A spicy orange-ginger soak infuses chicken with a hot and sweet essence.
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Manicotti shells stuffed with beef, sausage, cheese, and pizza sauce are breaded and deep-fried in this recipe for bite-size lasagna pieces.
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An easy, delicious soup made with shrimp stock, straw mushrooms, and citrus zest. Leftovers freeze well.
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Jumbo pasta shells stuffed with chicken and cheese, and baked in tomato sauce.
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A streamlined version for Korean barbecued ribs. Beef ribs are marinated in a sweet and garlicky soy marinade for 2 hours instead of overnight, then grilled.
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Fresh spinach ravioli are a clever shortcut for making lasagna: Each ravioli is already a mini layer of pasta, cheese and vegetable. This recipe is especially fast to make using preroasted or grilled vegetables from the deli counter.
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Soft tofu and canned tuna are paired with peppery watercress and crunchy bean sprouts in this Asian-inspired salad. Top with a fragrant dressing of soy sauce and garlic-infused sesame oil, and you've got an easy meal in no time.
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I just started cooking Vegan meals and I am also allergic to soy, so it is very hard for me to cook nutritious, Vegan meals that have enough protein, fiber and...
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The combination of green olives, almonds and capers in addition to the usual ingredients in tuna salad makes this recipe exceptionally good.