Fish tacos have become a specialty of many a southern California restaurant, and some versions are pretty fancy. I make them here the way they were originally conceived-simple and tasty, with chunks of cod served on corn tortillas and offset with tangy slaw.
Read MoreI’m a total sucker for an awesome mac & cheese…but it’s got to have REAL cheese - none of that processed fake food stuff. You can use almost any combination of hard cheese that you like. I love the added kick that the crumbled blue cheese adds to the Cheddar, fontina, and Parmesan.
Read MoreI'm a purist and my favorite pizza is the classic pizza Margherita.
Read MoreI like to call meat loaf "man loaf" because it's every man's favorite dish. My husband loves when I make meat loaf, and it makes the best leftovers.
Read MoreFrom Katie Lee Joel. The key is cooking this is long and slow. I serve it piled high on buns and topped with coleslaw (see Buttermilk Coleslaw in the Sides section).
Read MoreI know that mac & cheese is considered kids' food, but the tomatoes and bread crumbs on top of this one make it fit for company. And it's still the feel-good food you want to eat. Perfect!
Read MoreThis recipe comes from George Germon and Johanne Killeen and their wonderful cookbook Cucina Simpatica. They own the award-winning restaurant in Providence, Rhode Island, called Al Forno. This dish is easy to make for your family but elegant enough to serve to company.
Read MoreA fancy name for a meal that's ready in just minutes! Thanks to flavorful canned artichokes, diced tomatoes, heavy cream, and prepared basil pesto, you can toss together an exotic-tasting meal with grocery-store staples.
Read MoreAdding apple juice to barbecue sauce is awesome. It adds a subtle sweetness and another layer of flavor. Here I add it to my ketchup-based barbecue sauce that's also spruced up with brown sugar, vinegar, Worcestershire sauce, soy sauce, garlic, and mustard powder. I like to serve this with Parmesan Fries (recipe included), and steamed broccoli.
Read MoreFrom Katie Lee Joel. The key is cooking this is long and slow. I serve it piled high on buns and topped with coleslaw (see Buttermilk Coleslaw in the Sides section).
Read MoreFrom Giada’s Family Dinners. Grilled chicken cutlets are easy and beautiful, but they do have a tendency to dry out, so marinating them will help keep them moist, tender, and flavorful on the grill. The basil dressing gives them added freshness and lightens them up!
Read MoreMark requests this often for his birthday dinner. Nothing's easier than this roasted fish! It only takes ten minutes to make and it's good enough to serve to the fanciest company. From the Barefoot Contessa.
Read MoreBaking the shrimp means they are always perfectly done…no more rubbery, overdone shrimp! This has all the wonderful flavor of shrimp scampi, but the crunchy crust makes it so much more interesting. A squeeze of fresh lemon juice before serving gives it a perfect hit of acidity to balance the richness of all that garlic and butter.
Read MoreFrom Barefoot Contessa Parties. This is so good, so easy, and a McOmber family staple for Thanksgiving, Christmas, or Easter! Use leftovers to make ham and chutney sandwiches.
Read MoreRemember how your mother used to get up at 4 A.M. on Thanksgiving so she could put the turkey in the oven to roast for ten hours? Forget it. A 12- to 15-pound turkey cooks in 2 to 3 hours, and you let it rest for at least 20 minutes before you carve it. Everyone will say, "This is the best turkey I ever ate."
Read MoreFrom Ina Garten's 'Barefoot Contessa At Home'. We love our panini machine! It's a great way to make delicious hot sandwiches for lunch. These are super fast & easy!
Read MoreThis recipe was inspired by an ethnic restaurant in New York City called Tamarind; their huge clay tandoor ovens give everything cooked in them an unmistakable flavor. This is a pretty good substitute for the real thing & is one of my kid's favorite recipes!
Read MoreThis galette uses thinly sliced potatoes as the crust and ham, goat cheese, and rosemary as the topping. It's outrageously good, if I do say so myself! If you can, use a mandoline or food processor to get paper-thin potato slices and use a pizza slicer for easier serving.
Read MoreFrom Robin Miller. Enjoy the long-simmered flavor of traditional curry dishes in only thirty minutes! Steak is simmered with mushrooms, snow peas, and water chestnuts in a delightfully rich and deep curry gravy. My family absolutely LOVES this!!
Read MoreSweet heat. We absolutely LOVE this dish! Mark said it was the best pork tenderloin he'd ever had. Mango chutney takes just enough fire from the habanero to create a perfect balance of sweet and hot for the pork, which gets nestled into a blend of creamy avocado and tart pineapple. If you are worried about the spiciness of the habanero, you can use only half the habanero chile.
Read More
