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Use your family's favorite vegetable combination in this fragrant and delicious chicken and herb-seasoned rice skillet dinner. Toss a salad while the ingredients simmer undisturbed, and voila: Dinner is served.
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Recipe for Moroccan Lamb Stew with Chickpeas and Prunes, as seen in the April 2009 issue of 'O, The Oprah Magazine.'
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Fresh tomatoes are simmered with tomato paste, white wine and dried basil in this quick soup.
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These air fried chicken nuggets are healthier than deep fried, and have tons of flavor! Serve with your favorite dipping sauce such as ranch, honey mustard or chipotle mayo.
cooking.nytimes.com
This recipe is by Craig Claiborne And Pierre Franey and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Extra green onion and mushroom cheese sauce takes these shrimp and scallop crepes to whole new levels of savory awesomeness.
www.allrecipes.com
This is an authentic Mexican recipe for real tortilla soup made with fried corn tortilla strips and served with avocado, cotija, and crema.
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Use an Instant Pot® to create chilorio, a boldly flavored simple stew of pork, ancho chiles, onion, orange juice, cilantro, and jalapeno.
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A savory bread pudding loaded with herbs and pecorino cheese.
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Sorghum, also called "milo," is a gluten-free flour that produces better baked goods than other wheat-alternative flours.