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cooking.nytimes.com
Vegan diners and people who can't tolerate dairy will enjoy this creamy, velvety version of macaroni and cheese -- without the dairy Julie Askew from Long Island set to work to develop this recipe when her picky son developed a dairy intolerance.
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Pork roast slow-cooks to tenderness under a tangy glaze of apricot preserves, mustard, and onion yielding succulent results.
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A hearty meal in one casserole with cod fillets and vegetables in a creamy sauce, topped with mashed potatoes and cheese.
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Scallops are simmered in butter with asparagus and mushrooms then served with seashell pasta in a rich cream sauce.
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Pungent Camembert cheese, mushrooms, onions, and bread are layered with asparagus to produce the ultimate side dish.
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I got this recipe from a friend who recently vacationed in Ireland. This is one of my favorite easy dinners! The stout beer really adds a great flavor.
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Spicy chorizo accentuates the delicate sweetness of scallops in this saffron-scented dish. Serve this main course with lightly steamed asparagus.
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Simmering chunks of potato, Italian sausages and artichoke hearts in a tomatoey broth melds their flavors into a savory stew. Sop up the plentiful broth with crusty bread.
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Buttered savoy cabbage cooks with onions and kielbasa until tender. Pierogies are first boiled, then pan fried until golden brown before being stirred into the cabbage.
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If you love homemade chicken and dumplings, try this recipe to make them from scratch! Southern cooking all the way!
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Get Rigatoni Pie alla Vodka Recipe from Food Network
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Get Rigatoni with Spicy Shrimp Recipe from Food Network