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Potato Bacon Hash

Author: Victoria Granof

Pea and Bacon Risotto

How to make Risotto with Bacon and Peas Recipe

Author: Ian Knauer

Beef, Black Bean, and Corn Nachos

Author: Susan Richardson

Gingered Shrimp with Asian Noodles

Author: Gary N. Fauskin

Campanelle with Tomatoes and Feta

Easy weeknight pasta with tomatoes and feta cheese.

Sauteed Kale

If you're planning to use the leftovers to make the fried rice with pork and kale , reserve 3/4 cup of this sautéed kale.

Warm Lentil Soup with Pancetta

Author: Geoffrey Zakarian

Steak with Shallot Merlot Sauce

Author: Tony Nogales

Duck and Wild Mushroom Gumbo

Author: Emeril Lagasse

Spiced Lentil Tacos

Author: Jennifer Iserloh

Mushroom Goat Cheese Pan Sauce

Author: Pam Anderson

Quick Sauteed Endive, Escarole, and Frisée

This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.

Fresh Herb Spaetzle

These little drop dumplings are easy to make - and eat. A classic spaetzle maker resembles a food mill fitted with a large-holed plate, but other utensils with 1/4-inch diameter holes will work too.

Author: Dorie Greenspan

Leek Tomato Quinoa

Author: Charlie Trotter

Chicken Burritos

Los Angeles: land of sun, fun, and burritos. Southern California's Mexican-influenced cuisine has the potential to be an all-out fat fest (cheese, sour cream) or a healthy mix of carbs (tortillas, beans)...