This recipe starts by making a gravy in an oven-safe pot on the stovetop. The gravy is then covered with an easy one-bowl biscuit topping, and baked to golden, bubbly perfection.
Meet Bev Weidner and Rick Martinez and get a look at all the delicious recipes they make as he shows her how easy it is to make an entire meal in one pressure cooker.
We've made this classic easier and faster by using the microwave to par-cook the peppers, saving you about 45 minutes of cook time! This is a great recipe to use up leftover rice.
Perfect as a take-along snack, toss together a homemade version of Gorp. Rachael Ray shares an easy recipe for making a batch of this delicious trail mix, flavored with maple syrup and vanilla.
These cakes are an ode to pastry chef Erin McDowell's home state of Kansas. The polenta in this recipe produces a perfect, slightly dense, not-too-sweet dessert that's somewhere between cornbread and cake.
This quick version of the Chinese dish leans on easy-to-find instant ramen noodles. Pickles stand in for traditional fermented greens, and the brine replaces the sugar that is usually in the recipe.
Priya Krishna makes dainty, appetizer-size stuffed mushrooms. This recipe purposefully makes a little more filling that you need for stuffing the mushrooms -- it's perfect for snacking or taking for lunch the next day!
For a luscious and healthy dessert, try this recipe from Giada for sauteed pineapple with honey and pine nuts. Top with a creamy mascarpone topping for a dessert that can be ready in minutes.
Using some traditions from her mom's recipe, Trisha Yearwood makes a comforting Chicken Broccoli Casserole. This casserole is also a great make-ahead meal that can easily go from the fridge to the oven.