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This originally came from a bed and breakfast style hotel that I stayed in years ago, but I've adapted it to my specs. It's pretty delicious, and you can adapt...
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Get Coq Au Riesling Recipe from Food Network
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Get Wild Mushroom-Yukon Gold Hash Recipe from Food Network
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A light, elegant stir fry combines boneless, skinless chicken breast meat with snow peas, green onions, cremini mushrooms, and smooth chunks of fresh avocado.
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Red curry paste puts the flavor and the heat in this chicken broth-based soup with kale, shrimp, tomatoes, mushrooms, carrots, and kidney beans.
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Green bell peppers stuffed with seasoned ground beef, feta cheese, and rice are a nice duo of Mexican and Greek-inspired cuisine for a weeknight dinner.
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This recipe is by David Tanis and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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We don't eat beef so we use ground pork and ground turkey for this, but you could use any ground meat you'd like. This is a fun way to cook a meatloaf that is great for a hot summer day when you don't want to turn on the oven. We use a charcoal grill.
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This is less a version of the traditional 'chicken marsala,' than a chicken casserole with Marsala wine in it. Serve with mashed potatoes or wide egg noodles.
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This quick and easy recipe for fried rice with a hint of sesame oil makes a tasty vegan side dish you can change up to suit your tastes.
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Get Stewed Rabbit Recipe from Food Network
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Get Spinach and Ricotta Gnudi Recipe from Food Network