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Get Shepherd's Pie Recipe from Food Network
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Leftover chicken makes this one-skillet dinner fast and affordable. Serve in a bowl, wrapped in a flour tortilla, or piled on a bed of greens--the possibilities are endless.
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A substantial whole-grain risotto lightened with spring vegetables.
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They say that if your plate is full of colors, you're doing the right thing. Well, this colorful dish can be a garnish, side salad, or act as a dip/salsa with...
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This casserole is the tastiest chicken dish that I have ever tasted. The sweet potato adds an interesting addition to the chicken, alternatively butternut squash can be used in its place. Everyone I have ever cooked this casserole for has loved it! Serve with rice or mashed potato with fresh, crisp green vegetables.
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This version of champagne cake has a cooked marshmallow-coconut filling and fondant icing. Use the recipe for Champagne Cake and bake it in two 9 inch layers.
cooking.nytimes.com
Katsudon is a comforting, belly-warming dish from Japan, composed of sliced pork cutlets simmered in a dashi-based broth with onion and eggs and served over a bowl of warm rice It's an ideal way to use up leftover cutlets from the refrigerator, but it's even more rewarding when it's made with fresh, warm cutlets, and it comes together quickly enough for a weeknight Variations of katsudon can be found on restaurant menus and home kitchens — and in anime
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Fresh, juicy peaches, strawberries, blueberries, and raspberries bake up in a pie that just screams 'summer is here!'
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Tangy German potato salad is made with vinegar, red potatoes, bacon, chives, and sour cream for a salad that's great warm or cold.
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Get Goat Cheese-Mushroom Chicken Breasts Recipe from Food Network
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Zucchini noodles, also known as "zoodles", replace pasta in this zucchini Alfredo dish with prosciutto in this easy, grain-free meal.
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Get Cheese and Caramel Popcorn Recipe from Food Network