Give beef brisket a sweet-and-sour tang with a gravy made from pomegranate molasses and mint. So unusual, and easy to cook in the crockpot. Leftovers make great sandwiches, too.
An all-purpose side dish (or make it a main course by adding some chickpeas, feta, chicken or shrimp), this orzo with slow-roasted or sun-dried tomatoes, lemon and parsley cooks in a skillet on the stovetop.
Of all of the Simon and Garfunkel herbs, rosemary is my least favorite. And yet, some folks are passionate about it. Do you cook or bake with rosemary? Share your thoughts on Like or Dislike.
Risotto made with brown rice takes a bit longer to cook, so get your pressure cooker on for this recipe. Asparagus, mushrooms and toasted almonds bring out the flavor of the creamy rice.
An explosion of flavor in every bite: spicy broccoli slaw salad with peanut-mango-Sriracha dressing can be an exciting side dish or a hearty main course salad. Storebought broccoli slaw makes it quick and easy.
Do you find measuring when you cook comforting or confining? Share your thoughts about measuring spoons on this week's Like or Dislike?
A Boston food truck invented this amazing grilled cheese sandwich filled with bacon, guacamole, and muenster cheese. It's a total meal on a plate!