This Mexican Macaroni Salad recipe is a very versatile summer salad perfect for picnics and barbecues. I love serving it at family BBQ's as a side dish.
Air-fried pizza burgers are the ideal marriage of two favorite meals - delicious pizza and your favorite burger - cooked to perfection in the air fryer.
This sage brown butter sauce recipe features butter, garlic, and sage and is a luxurious addition, poured over butternut squash or savory mashed potatoes.
This Venison Steak with Mushroom Tarragon Cream Sauce recipe contains steaks, whipping cream, unsalted butter, dry white wine, fresh tarragon and more.
Out of all of the recipes on my Weekly Meal Plan, this is the one we were most excited about! I first made vegan enchiladas with ‘cheeze’ sauce almost a year ago and Eric has been gushing about them ever
A spicy tomato-based sauce loaded with fresh zucchini, bell peppers, mushrooms and spicy Italian sausage is served over browned polenta rounds and sprinkled with Parmesan cheese. You can substitute yellow squash or eggplant for the zucchini depending on your tastes.
This Chicken with Creamy Dijon Sauce recipe contains boneless skinless chicken breast halves, whipping cream, olive oil, chicken broth, shallot and more.
I am not (not!) exaggerating when I say this quick, creamy garlic alfredo sauce has changed how I view non-dinner nights. You know. Those nights when dinner just ain't happening. Too many things going on. Too lazy (who, me??). Too
If you have ever been to a Japanese steak house, then you know all about this sauce. Depending on the place you go, it actually has many names: Yum Yum Sauce, Sakura Sauce, or just White Sauce.
Move over, pesto: You're not the only sauce worth going green for. Pureed avocado makes this dish positively irresistible. Garnish with extra basil leaves, if desired.
Tart, herbaceous, and absolutely addictive, Argentinean chimichurri sauce is the perfect match for the rich beefy flavor of skirt steak – or any cut of steak. Cook the steak over intense heat quickly to sear the outside while cooking the inside just to medium-rare. Then slice it thinly and serve with generous amounts of sauce. (All recipes from The Grilling Book.)
