The traditional version of this classic Moroccan stew is made with homemade preserved lemons and involves a long cooking time. We've simplified the recipe by using lemon rind and juice to achieve the same subtle lemon flavor. Ours is also slow-simmered to yield a rich broth like the original's, but it's made in a fraction of the time. Since this dish is so saucy, it's best served over couscous.
-New Sidebar Favorites updated over there--> Ok, I'll confess, I've never actually eaten a street taco. Not a one. Not a Mexican street taco, not a Cuban street taco. We just don't get a lot of street tacos where I
Refrigerated pasta is a time-pressed cook's secret weapon, cooking up in a flash. Reserved pasta water will give your alfredo sauce the right consistency.
This Mediterranean-style omelet is ideal for a leisurely weekend breakfast. And it's low in cholesterol because it's made with refrigerated egg product.
Perhaps you are looking for a perfect side dish for the Holidays or to go with dinner, if so this recipe for ranch potatoes is perfect for you. This is a
Don't get me wrong...I love classic chicken cordon bleu in all its gloriousness. I really do. But sometimes I want an easier way. Less work but same delicious flavors and taste. Enter Chicken Cordon Bleu the Easy Way. Simply put,
This Chicken Tenders Parmesan with Penne and Broccoli recipe contains chicken tenders, penne rigate, grated parmesan, mozzarella, breadcrumbs and more.
These are not the stuffed peppers of your childhood-they're better. Poblano chiles are rich and flavorful with a mild to medium heat. Using leftover cooked chicken and rice speeds up the already quick prep.
