You could fall back on your go-to pork chop recipe, or you could cook along with managing culinary producer Larisa Alvarez and learn how to make juicy pork chops stuffed with cranberry stuffing. The choice is yours.
Chef James Briscione, former director of culinary reasearch at the Institute of Culinary Education, shows us how to make breaded and fried eggplant parmigiana that's filled with marina sauce and gooey mozzarella cheese.
Claire Thomas layers thinly sliced zucchini "noodles" with roasted cherry tomatoes and a simple walnut pesto for the ultimate gluten-free, vegetarian "lasagna."
Justin Chapple's secret to the slow-cooked flavor of this speedy Bolognese is store-bought marinara, concentrated tomato paste and a tiny splash of soy sauce.
Chef Ina Garten walks you through the steps for creating the perfect linguine with shrimp scampi. You'll need linguine noodles, olive oil, butter, salt, pepper, garlic, lemon zest, lemon juice, red pepper flakes, and shrimp that's peeled and deveined.
Thanksgiving leftover turkey is a given, but what if we told you that there are other dishes to make besides turkey and cranberry sandwiches? This leftover turkey chili is the ultimate comfort food and will make you feel right at home.