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Choose from herb focaccia, stuffed acorn squash, baked gnocchi alfredo, cauliflower gratin, cabbage salad, mushroom gravy—the list goes on! And in case you didn't know, they all make delicious ...
This baked Brie, sun-dried tomato and spinach pasta is the ultimate comfort dish with a touch of sophistication. The creamy, melted Brie creates a velvety sauce that fills in the ridges of fusilli ...
Get the Oven-Baked Salmon recipe. PHOTO: DOAA ELKADY; FOOD STYLING: BROOKE CAISON ... in sautéed mushrooms for the bacon. ... just a matter of halving bell peppers and cutting onions into wedges ...
In this vegetarian version of a Chinese-American favorite, oven-baked tofu gets tossed in a savory, sweet, and slightly spicy sauce along with crisp-tender broccoli, then topped with toasty sesame ...
Baked, not stirred, this recipe for pumpkin risotto takes some of the work off the chef without sacrificing that classic risotto flavor and texture. A sprinkle of goat cheese, parsley, and the ...
Think of this creamy skillet casserole as a one-pan taco. The corn tortillas crisp up under the broiler, adding crunch to go with the creamy filling.
Bake the casserole, uncovered, in a preheated 400°F oven for 15 minutes, or until the rice is almost tender. Season the eggs with a little salt and pour evenly over the top of the rice. Bake for another 15 minutes, or until the eggs are firm. Recipe from The Food of Spain by Claudia Roden/Ecco, an imprint of HarperCollins, 2011.
Veggie Fajitas. Fajitas typically feature peppers and onions, but this veggie version adds mushrooms, yellow squash, and zucchini to the mix for a filling dinner idea.