Give pulled pork an Asian kick with this spicy ginger-flavored barbecue sauce. Pair the sauce with these easy pulled pork sandwiches, or use it for ribs or even grilled chicken.
A big jar of pad Thai sauce in the back of your fridge can be used for a number of weeknight dinners, from stir fry, to sweet and sour meatballs. With some rice noodles, shrimp, and veggies classic pad Thai is a few quick steps away.
A new cookbook shows how easy it is to turn your grill into a pizza oven. Grilling gives this pizza with red sauce, sausage, and arugula a crunchy crust and a nice, slightly smoky flavor.
This savory sauce includes fresh basil, creamy avocado, and rich walnut flavors to make a pasta dinner anything but ordinary.
This unique pizza features savory ingredients like mozzarella, bacon, asparagus, caramelized, onion, and basil.
There are as many variations of this dish as there are arguments on the island of Sicily. This version of aneletti pasta pie combines a hearty meat sauce, peas, and cheese baked under a pizza dough crust.
Canned black beans cooked with onion, red bell pepper, garlic and chipotle peppers in adobo sauce make a smoky, spicy, show-stealing side for pork chops, chicken and fish – or a vegetarian meal with tofu.
Brazilians have about as much passion for their national dish feijoada as they do for soccer. The World Cup 2014 tournament kicks off today in Brazil.
In this take on classic fried chicken, buttermilk-soaked chicken thighs are heavily seasoned, fried briefly and finished in the oven.
A bold and flavorful sauce, made with ingredients you're likely to have on hand, pairs nicely with grilled rib-eyes, in this Thai-inspired dish.
Bone-in chicken is an affordable cut, and makes the meat more moist and flavorful. Pop the chicken in the oven, then whip up a spicy chipotle sauce for this easy weeknight dish.
Sometimes it doesn't matter if a dish is culturally authentic as long as it tastes good. Rather than hunting for sesame paste at the Asian market, use peanut butter and ingredients you're likely to have at home.
Perloo with chicken, duck, shrimp, or oyster sausage is found across the South. In this version big juicy shrimp nestle in a pot of seasoned rice cooked with onions, celery, tomato, and and bell pepper.
Nothing says spring like the snap and crisp taste of fresh peas. Barely sautéed, with fettuccine, Parmesan, and prosciutto they make subtle, rich dish.
All are good on their own, but together scallops with smoky chipotle butter, tomato salad, and cornbread are a restaurant-inspired meal.
Disks of Crottin, a classic French goat cheese, are baked on buttery toasts, then placed atop a simple salad of mixed greens and Dijon mustard vinaigrette to produce a classic bistro dish.
This tried-and-true technique for oven-roasted salmon can serve as a quick way to prepare salmon when an outdoor grill isn't available.
Sometimes a multi-step dinner is just too much. For those stressful weeknights, or a night 'Chef Dad' is on duty, this one-pot pasta is a great solution.
Celebrate Cinco de Mayo with a traditional Mexican dish. Shredded pork soft tacos are easy, economical, and delicious tacos made with braised pork.
Lamb Navarin combines lamb, peas, carrots, new potatoes, and turnips for a spring stew that is hearty, but lighter tasting than beef stew.
Some say the kale trend is over, but a spicy peanut and mint sauce proves the queen of greens is here to stay.
Blood sausage and spicy chorizo rub shoulders with, chickpeas, spring peas, and watercress in this quick stove-top stew. Serve it as a main course, or a tapas-style starter.
There is a difference between comfort food and comfort cooking, though sometimes the two marry to result in a quiet afternoon in the kitchen, followed by a glorious meal well worth the effort.
Hawaiian brown sugar glazed ham makes a wonderfully easy, old-fashioned Polynesian style ham for Easter Sunday or any holiday or family meal.
Based on the classic Italian dish veal piccata, chicken breast fillets, pounded thin and sautéed in butter and oil, then topped with a piquant sauce of butter, lemons, capers, and parsley