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Colorful, hearty and tender, this slow-cooked stew features all the traditional ingredients of a good beef stew: beef, carrots, onion, potatoes, peas and rich beef stock.
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Bay scallops, chopped tomatoes and fresh basil are added to a saute of garlic and zucchini, then poured over fettuccini for an elegant seafood dish. Serve as an entree or appetizer.
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Get Fish Stew with Salt Cod and Green Olives Recipe from Food Network
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Get Braised Lentils with Cipollini Onions Recipe from Food Network
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Get Rabbit Stew Recipe from Food Network
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Get Quick Chick-in-Wine with Brie-Yukon Gold Mashed Potatoes Recipe from Food Network
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Get Chocolate-Hazelnut French Toast Recipe from Food Network
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This bread also can be made in a two-pound-capacity bread machine. The resulting loaf will have a softer, paler crust than one baked in an oven.
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Recipe courtesy of Antoine Przekop, Director of Liquid Operations of Bellapiatti in Birmingham, Michigan.
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This is so easy and all done in one pot! It is delicious and everyone including kids will love it! This recipe is tried and true, impossible to fail! It can also be doubled or tripled without problems, but lower the heat on the second and third batch when browning, as not to burn.
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White bean soup with spinach and leeks is a delicious and filling soup that is perfect for vegetarians if you use vegetable broth, and quick to make. I've been making this soup for years, but I really craved it when I was pregnant with my fourth child.
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This eggplant and tomato caponata is well-seasoned with cinnamon, allspice, cocoa, powder, and oregano; serve bruschetta-style.