You can make these noodles in less time than it takes to order takeout.This recipe is courtesy of Smitten Kitchen. Read More Â
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An relatively inexpensive cut of meat that gets a boost of flavor from this sweet chile sauce.Click here to see Grill, Baby, Grill! Read More Â
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Recipe Courtesy of True CitrusThis delicious dish is made in just one pot and is ready in 30 minutes! Fresh shrimp gets cooked in a buttery lemon garlic sauce and gets tossed with fresh Parmesan cheese and pasta. Read More Â
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Planning on staying in and ordering pizza with your Valentine? Try this Spinach, Tomato, and Turkey Pizza recipe for two instead.This recipe is provided by Alexandra Miller, RDN, LDN, Corporate Dietitian at Medifast, Inc. Read More Â
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Recipe Courtesy of Alaska SeafoodA gremolata is a classic Italian condiment consisting of finely chopped herbs (most use parsley), lemon zest, and minced garlic. Its herbaceous and citrusy notes make it the perfect topping for the subtly flavored... Read More Â
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Recipe Courtesy of Pasta FitsWhen these simple flavors are tossed with pasta and spinach they make a delicious, quick and portable lunch or side dish. Double the recipe for a tasty party appetizer that will feed a crowd. Read More Â
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Recipe Courtesy of Chef Justin Carlisle and Pork Be InspiredThis curry is a hearty dish that could easily feed a hungry family. Potatoes, carrots, onion, celery, and pork make up the foundation of this recipe, but Asian-inspired flavors like ginger... Read More Â
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Like strawberry shortcake, but arguably better? This simple, no-bake, make-ahead cake is as easy as layering vanilla wafer cookies, fresh sliced strawberries, and whipped cream in a cake pan. After three to four layers of each ingredient, cover... Read More Â
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This hamburger is anything but basic. Itâs simple to make, but itâs also so juicy and flavorful that you donât even need to top it with cheese. What's the secret ingredient in the best burger recipe ever? Bacon! Read More Â
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This is a simple trout recipe featuring haricot verts and almonds.Recipe Credit: James Briscione, Institute of Culinary Education Read More Â
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