Recipe Box

Two Meal Meatloaf

Two Meal Meatloaf

Make this meatloaf for dinner—and have enough leftover to turn it into kid-pleasing, lunch-box perfect meatloaf sliders. Cut cold leftover meatloaf into 3/4-inch thick slices, cut each slice in half and serve on slider rolls...
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Spice-Rubbed Chicken - Farberware

Spice-Rubbed Chicken

Turn this wonderful savory dinner into the world’s most flavorful chicken salad for lunch. Remove leftover chicken from the bone (discard the skin) and cut in 1/2-inch pieces. Combine with chopped celery, carrots, red onion...
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Pasta Salsa Verde with Shrimp

Pasta Salsa Verde with Shrimp

There are two well-known classic salsa verde recipes: This is the Italian version made with parsley, capers lemon and anchovy.
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Penne with Turkey Tomato Ragu

Penne with Turkey Tomato Ragu

A healthier version of a classic tomato meat ragu over pasta, this is made with lean ground turkey given smoky depth with just a little bacon.
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Southern Fried Chicken

Southern Fried Chicken

"Golden-crusted chicken is dredged in seasoned flour and deep fried, resulting in moist, tender chicken with a savory, crisp crust."
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Easy All-American Barbecue Chicken

Easy All-American Barbecue Chicken

With its largely do-ahead capabilities, this mouthwatering classic recipe may well become a standard at your house for summer holidays - or any old day.
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Pan Roasted Pork Chops with Glazed Peaches

Pan Roasted Pork Chops with Glazed Peaches

"Pan roasted pork chops with an aromatic ginger and allspice coating, topped with peaches glazed with the bite of balsamic vinegar, a dash of Worcestershire heat and brown sugar to bring a rich glaze! "
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Hoisin-Ginger Glazed Chicken

Hoisin-Ginger Glazed Chicken

"This sweet and salty chicken is a real crowd-pleaser. You may make the chicken and/or glaze a day or two ahead and keep refrigerated. Just before serving, re-heat the chicken on the grill pan. Glaze...
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Spinach-Ricotta Stuffed Shells - Farberware

Spinach-Ricotta Stuffed Shells

Serve this delightful meatless main course with a green salad in any season. This is a family recipe from Kathleen Barsotti, who founded Farm Fresh To You in 1976. She raised her sons on the...
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