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Pan-Fried Salmon Croquettes with Bell Peppers recipe

Gnocchi al Gorgonzola with a creamy sauce of melted Gorgonzola, butter, Parmesan, and warm cream. A rich Italian classic that comes together in minutes.

Old-fashioned boiled beef simmered with potatoes, carrots, onions, and peppercorns until fork-tender. Served with a tangy horseradish-mayonnaise sauce that cuts right through the richness.

Pan-seared swordfish with a lemon, dill, and chervil herb crust over peppery arugula. A restaurant-quality fish dinner ready in under 20 minutes.

Vegetarian tomato sauce simmered slow with a soffritto of carrot, celery, onion, parsley, and fresh basil. The classic Italian-style sauce, no meat, no shortcuts.

This simple side works with various meat main dishes.

Pepper-crusted lean beef burgers topped with baked beans on kaiser rolls. Seared in a skillet with crushed peppercorns and red pepper flakes for a spicy kick.

Creamy avocado and crispy bacon blanket tender chicken in this 30-minute baked dish. Fresh ginger and sautéed onions bring warmth to the silky sauce. A show-stopping weeknight dinner.

A silky, puréed cauliflower soup with fresh ginger and onion, made with vegetable stock. Naturally vegan, dairy-free, and full of warm, earthy flavor.

Basque lamb stew simmered with carrots, turnips, thyme, and rosemary in a chicken-stock gravy. A make-ahead, freezer-friendly stew with a lamb shoulder base that splits into batches for the week.

A warm bacon and potato salad that makes an excellent side dish to any meal.

A rich and scrumptious casserole made with juicy tomatoes, cheddar cheese and cream of mushroom soup.

Pork tenderloin medallions pounded thin, seared golden, and finished in a bright pan sauce of shallots, black pepper, white wine, and fresh orange juice. A 40 minute bistro-style dinner.

Hot German potato salad with bacon, vinegar dressing, and a sweet-tangy sauce. Topped with broiled hot dogs for a one-pan supper. Wisconsin-Midwestern classic.

Slow cooker chicken cacciatore simmers bone-in chicken pieces with tomatoes, wine, and Italian herbs for 6 hours until fork-tender and swimming in rustic sauce.

Pounded chicken breasts dredged in Parmesan flour, pan-seared golden, and baked under a from-scratch sun-dried tomato sauce with bubbly mozzarella. Served over linguine, this lighter chicken parm doesn't skimp on flavor.