The great thing about stratas is that you make them the night before. If you baked this right after prepping it, the bread wouldn’t have time to soak up the custard. It needs the resting time, perhaps, as much as you do on a holiday weekend.
Here’s a weeknight meal that can be on the table in about 40 minutes. While the chicken cooks, make brown rice and steam green beans to accompany.
This beef casserole, made with Irish ale, is a lighter version of the traditional dish known as beef and Guinness. The casserole can be prepared in advance and left at room temperature with the cobbler added just before baking. It’s a great Super Bowl Sunday supper.
Oven-ready noodles and prepared pasta sauce makes this a breeze to prepare. Make double and freeze for future meals. Beef, Arugula and Spinach Lasagna 6 to 8 servings 1 1/2 pounds lean ground beef 2 […]
Lighten January menus with wraps and salads. This modern twist on a classic chicken salad gets a kick from Creole seasoning and nutty notes from toasted wheat germ.
Holiday mornings call for easy breakfast or brunch casseroles. The preparation time for this dish is 15 minutes and the baking time is 40 minutes.
Sometimes the simplest dishes raise the most fuss. So it is with cold sesame noodles. The sauce for this dish was inspired by the late Barbara Troop, a San Francisco author and restaurateur, who has been called the Julia Child of Chinese food.
If you’re hosting young goblins, you’ll want fun food on Halloween. These burgers are sure to be a hit, and they’re ready to serve in less than 30 minutes.
Here’s a recipe that will help you get rid of some of that extra Halloween candy.
Take fall tailgates and backyard grilling to the next level with seasonal ingredients and flavors. Paprika and orange, a classic Spanish combo, brightens grilled shrimp. And quinoa, an ancient seed from South America, is rich in protein and has a nutty crunch.
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