Recipes For Every Cook

Creamy Mushroom and Arugula Crepes
Creamy Mushroom and Arugula Crepes
|Marge Perry & David Bonom
This update on the classic mushroom and spinach crepe has a slight peppery bite from the arugula, and deeper umami flavor from the combination of shiitake, oyster and white mushrooms. Read more...
Beef Puttanesca Pizza
Beef Puttanesca Pizza
|Brandy O'Neill
This beef puttanesca pizza is the perfect gourmet pizza night option. Fully loaded with tons of flavor and ready in just 30 minutes. You’ll love this delicious pasta sauce pizza... Read more...
Cumin Marinated Steak Kabobs with Roasted Red Pepper Pesto
Cumin Marinated Steak Kabobs with Roasted Red Pepper Pesto
|Heather Cheney
Seasoned with cumin, coriander, garlic and chipotle chili powder, these easy steak kabobs are a perfect entree for summer entertaining. Paired with the Roasted Red Pepper Pesto, the kabobs are... Read more...
Italian Sausage Veggie Pasta Bake
Italian Sausage Veggie Pasta Bake
|Arlene Mobley
Getting the family to eat more vegetables is easy when you sneak them into this Italian Sausage Veggie Pasta Bake recipe. The sauce helps hide the vegetables and no one... Read more...
Egg Frittata with Roasted Broccoli and Aged White Cheddar
Egg Frittata with Roasted Broccoli and Aged White Cheddar
|Stephen Burns & Donna Dang-Burns
Recipe created for Circulon food blogger partners and recipe developers, Stephen Burns & Donna Dang-Burns of Dang that’s Delicious. Read more...
Cajun Shrimp & Andouille Skillet Dinner
Cajun Shrimp & Andouille Skillet Dinner
|Katie Jasiewicz
Bright and fresh seasonal vegetables combine with spicy Andouille sausage and wild jumbo shrimp, making this skillet dinner ideal for an easy weeknight meal. Read more...
Dill Pickled Baby Carrots
Dill Pickled Baby Carrots
|Marge Perry & David Bonom
Use real baby carrots with the greens partially on, and not “baby cut” carrots, which are much shorter and thicker, and are simply large carrots that are cut into a... Read more...
Blackened Green Beans
Blackened Green Beans
|Marge Perry & David Bonom
While “blackening” was a traditional New Orleans method of cooking spice-rubbed foods over very high heat, with the right seasoning blend, you can get equally good result over medium high... Read more...
Seaweed and Vegetable Salad
Seaweed and Vegetable Salad
|Marge Perry & David Bonom
Enjoy the health—and flavor!—benefits of this umami-rich seaweed and vegetable salad that is on the table in about 15 minutes. Read more...
Chicken Chipotle Pasta Salad
Chicken Chipotle Pasta Salad
|Susan Palmer
Loaded with fresh vegetables, tender chicken, crispy bacon and a creamy chipotle lime yogurt dressing – this easy to make pasta salad will become a new favorite at outdoor gatherings... Read more...
Pickled Vegetables and Romaine Salad
Pickled Vegetables and Romaine Salad
|Marge Perry & David Bonom
The vegetables may be pickled ahead and kept in a closed container in the refrigerator for 3-5 days. Be sure to set a few aside to add to sandwiches during... Read more...
Spinach & Artichoke Dip
Spinach and Artichoke Dip
|Marge Perry & David Bonom
This dip is sure to be the hit of any gathering! (No one need know how simple it is to throw together). Make it a day ahead, if you like,... Read more...