Pre-cooked chicken, pasta and vegetables are baked in a mushroom cream sauce and topped with cheese.
This standalone stuffing is a great vegetarian side dish option at holiday dinners.
This hearty soup made with leftover lamb is perfect for lunch on a chilly day. The classic blend of pot barley, carrot, onion, lamb morsels, herbs and seasonings is best simmered in a homemade lamb broth.
There are many variations of Goulash, whose origins are found in the hearty stew that was made by Hungarian cattle herders known as puszta. As they drove their cattle to markets across eastern Europe, their recipe followed them. Many variations of the Hungarian Gulyásleves remain popular today especially in the territories of the former Austro-Hungarian Empire (which…
Precooked turkey, pasta and vegetables are baked in a creamy cheese sauce.
This one dish meal is a fantastic way to use up leftover ham. It includes a tasty combination of potatoes, broccoli and cauliflower in a cheesy sauce.
Yellow peas simmer until thickened in a broth made with ham bone, onions, celery and carrots. This is the traditional comfort food of the Quebec habitants.
This casserole of eggs, cheese, bacon, milk, peppers, mushrooms and bread is perfect for a festive holiday brunch.
You’ve just asked your party guests to sit down for the main meal when you scan the appetizers and see that you have an uneaten shrimp ring and a partly eaten veggie platter. Before these prepared treasures sit out too long, put them in the fridge so that you can give them a reprieve and…
The first time I read an Italian-only menu, I noticed a category called minestre where various soups were listed. Later, I learned that Italian cuisine has zuppa, originating as a meager peasant’s ration of broth served with bread and the more hearty minestre. The most hearty of them all, minestrone, is a soup with broth, vegetables and pasta or…