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• 30 Minute Garlic Butter Chicken Pad Thai

  Full Meal

  Cook 15 min · Serves 4

  An easy weeknight dinner that's better than any takeout...sure to become a family staple!

• Andes Mint Cookies

  Dessert

  Cook 1 hr · Serves 72

• Basmati Rice, Pilaf-Style

  Side

  Cook 0 min · Serves 4

  Cook without soaking or rinsing, and use the pilaf method.

• Beach Street Lemon Chicken Linguine

  Full Meal

  Cook 12 min · Serves 6

• Big Fat Greek Tacos

  Full Meal

  Cook 20 min · Serves 8

• Blueberry Grunt

  Dessert

  Cook 30 min · Serves 8

• Bruschetta Chicken and Bacon Pasta

  Full Meal

  Cook 15 min · Serves 7

• Buffalo Chicken Dip

  Appetizer

  Cook 25 min · Serves 8

• Cajun Shrimp Pasta

  Full Meal

  Cook 40 min · Serves 6

  From Southern Living. You may substitute 3 cups chopped cooked chicken for the shrimp. It's very rich so only serve it on special occasions.

• Cashew Chicken Lettuce Wraps

  Full Meal

  Cook 15 min · Serves 5

• Chicken Marsala

  Main

  Cook 30 min · Serves 4

  Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce.

• Chicken Spiedie Sandwiches

  Full Meal

  Cook 15 min · Serves 6

• Chicken Stew with Biscuits | Recipes

  Full Meal

  Cook 0 min · Serves 8

  Chicken Stew with Biscuits from Barefoot Contessa. <p>Preheat the oven to 375 degrees.<br /></p> <p>Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken. </p> <p>In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and sauté the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes. </p> <p>Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. </p> <p>Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8 inch thick. Cut out twelve circles with a 2-1/2 inch round cutter. </p> <p>Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly. </p>

• Chicken Thighs with Creamy Mustard Sauce | Recipes

  Main

  Cook 30 min · Serves 4

  Chicken Thighs with Creamy Mustard Sauce from Barefoot Contessa. <p>Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1½ teaspoons salt and ¾ teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt.</p> <p>  </p> <p>Heat 1 tablespoon olive oil in a large (11 to 12-inch) cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until the skin is golden brown. (If the skin gets too dark, turn the heat to medium low.) Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren’t browned, cook them for another minute. </p> <p>  </p> <p>Add the wine, crème fraîche, Dijon mustard, whole-grain mustard, and 1 teaspoon salt to the skillet and stir over medium heat for one minute. Return the chicken, skin side up, and the juices to the skillet, sprinkle with parsley, and serve hot.  </p>

• Coconut Pies

  Dessert

  Cook 1 hr · Serves 18

• Crazy Good Korean Beef Tacos

  Full Meal

  Cook 12 min · Serves 6

• Creamy Chicken Soup

  Soup

  Cook 25 min · Serves 6

• Creamy Chicken Thighs With Lemon and Thyme | Recipes

  Main

  Cook 40 min · Serves 4

  Creamy Chicken Thighs With Lemon and Thyme from Barefoot Contessa. Preheat the oven to 400 degrees. Place the chicken on a sheet pan, skin side up, and dry with paper towels. Rub with olive oil and sprinkle generously with salt and pepper. Roast for 30 to 40 minutes, until cooked through and the skin is golden brown. Set aside. Meanwhile, heat the butter and 2 tablespoons of olive oil in a large (12-inch) ovenproof sauté pan over medium heat. Add the onion and leeks and sauté for 5 to 7 minutes, until tender. Add the garlic and cook for 2 minutes. Add the chicken stock and wine and simmer for 5 minutes. Whisk in the crème fraîche, lemon juice, 2 teaspoons salt, and ½ teaspoon pepper and taste for seasonings. Nestle the chicken thighs into the sauce in the sauté pan. Tuck the lemon slices among the thighs and strew the thyme sprigs on top. Place the pan in the oven and roast uncovered for 15 minutes. Serve hot with the sauce over rice or couscous.

• Easy Banh Mi Sandwiches {Vietnamese Meatball Sub}

  Full Meal · Asian

  • Asian

  Cook 20 min · Serves 6

  Test

• Easy Chile Lime Shrimp Tacos

  Full Meal

  Cook 10 min · Serves 6

• Eggplant Parmesan

  Main

  Cook 40 min · Serves 6

  Learn how to make eggplant Parmesan with this delicious, lighter baked eggplant Parmesan recipe. It's perfect for serving a crowd, so make it for your next gathering or family dinner!

• Elsie's Tartar Sauce

  Side

  Cook 0 min · Serves 6

  This is an old family recipe past down from my great grandmother. Its delicious on fish and crab cakes.

• French Bread Rolls

  Bread

  Cook 20 min · Serves 12

• Green Rice

  Side

  Cook 1 hr · Serves 8

• Ground Beef Taco Soup

  Soup

  Cook 5 min · Serves 5

• Herb Roasted Pork Tenderloin

  Main

  Cook 30 min · Serves 6

• Mexican Pulled Pork (Carnitas)

  Main

  Cook 0 min · Serves 6

  This Mexican Pulled Pork Carnitas recipe combines slow-cooked pork with vibrant citrus and spices for a juicy, flavorful fiesta in your mouth.

• Murgh Makhani (Indian Butter Chicken)

  Main

  Cook 0 min · Serves 4

  Of course it should be rich and creamy. But for a version of this restaurant classic that’s vibrant and complex, there’s more to consider than the namesake ingredient.

• Mushroom Stroganoff (Vegetarian)

  Full Meal

  Cook 15 min · Serves 4

  This vegetarian Mushroom Stroganoff recipe is quick and easy to make in about 30 minutes, and it is perfectly comforting, hearty, savory, and delicious. Feel free to serve over egg noodles, traditional pasta, quinoa, veggies, or whatever sounds delicious.

• One Skillet Lemon Butter Chicken and Orzo

  Full Meal

  Cook 30 min · Serves 6

  This recipe is not only delicious, it's also super easy...one skillet, under an hour, and uses mostly pantry staple ingredients.

• Pasta alla Rosa with Shrimp

  Full Meal

  Cook 30 min · Serves 4

• Penne Alla Vodka | Recipes

  Full Meal

  Cook 0 min · Serves 4

  Penne Alla Vodka from Barefoot Contessa. <p>Preheat the oven to 375 degrees.</p> <p>Heat the oil in a medium (11-inch) Dutch oven, such as Le Creuset, over medium-low heat.  Add the onions and cook for about 5 minutes, until the onions are translucent.  Add the garlic, oregano, and red pepper flakes and cook for just one minute.  Add the vodka and simmer for 5 to 7 minutes, until the mixture is reduced by half.   With clean hands, crush each tomato into the pot.  Add 2 teaspoons of salt and ½ teaspoon of black pepper.  Cover the pot with a tight-fitting lid and bake for 1½ hours.</p> <p>Meanwhile, bring a large pot of water to a boil.  Add 2 tablespoons of salt and the pasta and cook according the directions on the package.  Drain and set aside.</p> <p>Pour the tomato mixture into a food processor fitted with the steel blade and puree until smooth.  (You can also use a blender.)  Return the tomato mixture to the pot.  Add the fresh oregano, cream, 1 teaspoon of salt, and ½ teaspoon pepper and simmer partially covered for 10 minutes.  Add the pasta to the sauce and cook for 2 more minutes.  Off the heat, stir in ½ cup of the Parmesan cheese and serve hot sprinkled with extra Parmesan and fresh oregano. </p>

• Red's Favorite Spicy Tuna Poke Bowl

  Full Meal

  Cook 0 min · Serves 4

  Each bowl is colorful and full of so much flavor...a great family dinner, any night of the week!

• Roasted Potato Leek Soup

  Soup

  Cook 0 min · Serves 6

• Shredded Chicken Tacos (Tinga de Pollo)

  Full Meal

  Cook 0 min · Serves 6

  Smoky, earthy tinga de pollo may share the same flavors as the shredded pork version of this saucy taco filling, but it often lacks the same depth. We set out to change that. ­

• Shrimp Fondue

  Appetizer

  Cook 20 min · Serves 12

• Slow Cooker Greek Chicken

  Main

  Cook 3 hr · Serves 6

  Slow cooker greek chicken made with just 4 ingredients for a healthy, high-protein dinner. Perfect for meal prep, gyros, or rice bowls all week long.

• Slow Cooker Roasted Garlic Beef Sandwiches

  Full Meal

  Cook 6 hr · Serves 6

• Spaghetti Pie

  Full Meal

  Cook 45 min · Serves 6

• The Best Chicken Fajitas

  Full Meal

  Cook 12 min · Serves 6

• Tomato Crostini with Whipped Feta | Recipes

  Appetizer

  Cook 8 min · Serves 6

  Tomato Crostini with Whipped Feta from Barefoot Contessa. <p>For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the steel blade. Pulse until the cheeses are mixed. Add 1/3 cup of the olive oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth.  <br /></p> <p>For the tomatoes, up to an hour before you’re serving, combine the shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining ¹/₃ cup olive oil, 1 teaspoon salt, and - teaspoon pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste for seasonings.  </p> <p>To assemble the crostini, spread each slice of bread with a generous amount of whipped feta. With a slotted spoon, place the tomatoes on top. Put the crostini on plates and scatter with the pine nuts. Sprinkle with extra basil and serve.  </p>

• Turkey Lasagna

  Full Meal

  Cook 0 min · Serves 8

• Weeknight Bolognese | Recipes

  Full Meal

  Cook 25 min · Serves 4

  Weeknight Bolognese from Barefoot Contessa. <p>Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1½ teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.</p> <p>Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.</p>While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining ¼ cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and ½ cup Parmesan and toss well. Serve hot with Parmesan on the side.

• Winter Squash Soup

  Soup

  Cook 0 min · Serves 4