A simple yet elegant dish that gets its nutty flavor from sage brown butter. Making brown butter is an easy and useful technique to learn.
Chicken Paprikas is a traditional Hungarian dish, rich and full of sweet paprika flavor. For this easy version we roast boneless chicken thighs and serve them with a sour cream-paprika gravy that's made while the chicken cooks.
A quick-to-fix sauté of boneless chicken, garlic, onion and fresh tomato tossed with thin spaghetti makes a light, yet satisfying weeknight dinner.
Crumbled Italian sausage, garlic, onion, diced tomatoes, fresh basil and mozzarella cheese make a sloppy joe-style filling for toasted torpedo rolls.
A coating of mayonnaise and fresh herbs keeps this roast turkey moist and juicy without frequent basting.
This boneless turkey breast is stuffed with a sourdough-cranberry stuffing, rolled, roasted and served with a flavorful pomegranate sauce.
This buttermilk based brine produces a juicy, flavorful bird and can be used on fresh or frozen (defrosted) turkeys.
Chicken tenderloins turn elegant when sauced with a blend of pomegranate, fresh ginger and cream.
Easy-to-make baked quesadillas filled with leftover turkey, cranberry sauce, scallions, jalapeno pepper and brie.
This recipe utilizes a lightly seasoned brine and easy roasting instructions, perfectly suited for small whole turkeys, 12 pounds and under.
Fresh herbs add fragrance and flavor to roasted turkey that can't be achieved by using dried.
Turkey tenderloins stuffed with a classic, homemade bread stuffing and topped with a delicious mushroom pan gravy.