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Use canned cream of mushroom soup as your base to make a chicken and wild rice soup with the added bonus of bacon!
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Penne pasta tossed in a creamy sauce spiked with Parmesan cheese and pancetta, the Italian version of bacon, makes a marvelously satisfying dish for weeknight suppers.
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Get Tomato Feta Salad Recipe from Food Network
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You'll be ready to eat in under an hour with this creamy corn chowder that's made with fresh corn and potatoes simmered in vegetable broth.
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Chicken, pineapple, avocado, and black beans bring all of the flavors of Cuba to romaine lettuce! I came up with this recipe to use leftover chicken in a way that combines all of the delicious Cuban flavors I grew up with.
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The savory flavors of mushrooms and bacon make this cream of asparagus soup a warm starter course for a meal.
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This recipe for sliders is a quick and easy take on Philly's steak and cheese sandwich, made with provolone and mushrooms on Hawaiian rolls.
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This rich, creamy coconut-curry dish comes together quickly in an Instant Pot(R). Customize with more or less curry powder and sugar.
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This Korean barbeque beef, known as bulgogi, is marinated in a sweet and savory sauce overnight until meltingly tender, then stir-fried.
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Use your summer crop of rhubarb to make this delicious wild rice rhubarb pilaf with almonds and golden raisins.
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My family loves this creamy and satisfying soup with the comforting flavors of butternut squash and curry. Serve topped with frizzled onions.
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Bite-sized pieces of round steak are sauteed with onions, then simmered with celery and green pepper in marinara sauce with red wine. Serve over egg noodles.