Sometimes we get stuck in a rut with foods, preparing them in the same old ways. That's true of boiling frozen peas; let us ...

Stir in the chestnuts and cook for 2 minutes, until heated through. Spoon the polenta into warmed bowls and top with the sautéed vegetables. Drizzle with a little oil, season with pepper and serve.

Looking for a budget-friendly steak dinner? These 9 restaurant chains offer the most affordable, high-quality steaks you can ...

Biryani, a flavorful and aromatic rice dish, has its roots in South Asia, blending spices, rice, and vegetables (or meat).

Try this vegan green asparagus soup when spring starts this year. Seasonal asparagus is just what you want in a spring soup.

Here are seven soup and chili recipes, including butternut squash soup and white chicken chili, from the Courier Journal's ...

In a large pot, bring stock, sugar, fish sauce and curry paste to a boil over medium heat; boil for 1 minute. Add coconut ...

MANY of us have made the commitment to eating healthier as we have entered a new year.Whether it’s to lose weight for the ...

This instant pot vegetable stew is easy to prepare and your Instant Pot has it ready in under 15 minutes. This quick ste ...

Toast slices of your favorite bread and top them with sauteed mushrooms and garlic. Simply cook the mushrooms in olive oil ...

In a recently renewed effort to further increase my fruits and veggies intake, I dusted off a rarely-used cookbook bought ...

Preheat large, nonstick sauté pan 2–3 minutes on medium-high. Chop vegetables. Place oil and beef in pan; cook 3–4 minutes, stirring occasionally, until browned and 145°F. Remove beef from pan. Add ...