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Pressure cooker version of split pea soup for vegetarians. Smoky flavor added using chipotle peppers.
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This recipe delivers a hearty and creamy soup packed with crawfish tails and corn well-seasoned with the flavors of Creole cuisine.
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My current version of a classic recipe here is still a work in progress, but it's a pretty good one. This is a meal in itself, and tastes even better the next day when reheated.
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This chicken and mushroom pasta dish with spinach and a mustard cream sauce is prepared in just 2 pots on the stove and makes a great midweek dinner.
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The salad, tossed with just olive oil, garlic and parsley, is simple as can be and really lets the flavor of Yukon Gold potatoes shine through. If you cant get these yellow potatoes, though, regular ones will do nicely.
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Peppery arugula adds a distinctive bite to this appealing dish, but if arugula is unavailable, you can substitute watercress with similar results.
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The Mediterranean flavors of fennel, garlic, and rosemary are perfect with chicken. The fennel and chicken are sautéed and then briefly braised in chicken broth, which becomes a tasty light sauce.
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When invited to a Hanukkah dinner, I thought of making something appropriate. Finally we decided on a Challah bread shaped as a 6-pointed Star of David.
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This rich, creamy, tomato soup is easily made in a slow cooker and features Italian plum tomatoes and half-and-half. It makes for a great go-to on a cold winter day.
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Get Linzer-Hazelnut Pumpkin Pie Recipe from Food Network
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Cooked macaroni takes on a comforting blend of sour cream, mayonnaise and Cheddar cheese. Sweet pickle relish and tender green peas add color and flavor. This simple pasta salad is best served after a good, long chill in the fridge.
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Ham and potatoes are baked in a simple Cheddar cheese sauce to make a recipe your family will love.