Made with pantry staples like quinoa and red lentils, fragrant saffron, a fusion blend of spices, and frozen vegetables, this ...

Welcome to our delightful Shrimp Sauté with Vegetables recipe! This simple and delicious dish is perfect for a quick and satisfying dinner. Chef Bryan Woolley brings you a flavorful combination of ...

Our best sauteed Brussels sprouts recipe features perfectly crispy sprouts tossed in a subtly sweet maple-Dijon dressing.

Welcome to our delightful Shrimp Sauté with Vegetables recipe! This simple and delicious dish is perfect for a quick and satisfying dinner. Chef Bryan Woolley brings you a flavorful combination of ...

The vegetables -- crisp-tender baby carrots, artichokes, mushrooms, cauliflower florets, pearl onions -- are gorgeous, their colors bright and true. Quartered or halved or left intact, gently cooked ...

Some days you just need a recipe that requires only things that you usually have in the pantry or refrigerator. For me, Monday was that day. My husband had grilled some chicken thighs the day before, ...

Grits: bring chicken broth, milk and butter to a gentle boil; whisk in the salt and grits to ensure no lumps. Then turn down the heat to low and cover the pot; simmer according to package directions, ...

1. Preheat the oven to 450 degrees. Cover a large pan (half-sheet pan is ideal) with foil and slip it into the oven to preheat. 2. In a large bowl, toss together all the roast vegetable ingredients, ...

The vegetables won't need much preparation, just a wash and trim should be fine. If the carrots are quite thick, they might need to be halved lengthways. Place the butter in a large sauté pan or wok ...