Stovetop

David Brooks from the Made in Oklahoma Coalition is making a twist on an old Oklahoma breakfast staple – with beef jerky.

Jessica Holmes and her son Levi are making a flavorful and nutritious crispy rice salad with pickled cucumbers, crispy ground beef and a Sriracha mayo dressing.

Chef Nick Rabar from Avenue N shares his recipe for a healthy and flavorful lunch featuring one of his favorite vegetables – and it just so happens to be fully vegan.

For a fun weeknight meal, Lisa Heidelberg’s suggests a new take on chicken Parmesan.

Chef Bud Andersen shares an easy and versatile recipe featuring skirt steak. Compared to flank steak, which has a similar flavor, skirt steak is thinner and easier to work with.

People waste too much food, but it doesn’t have to be that way, especially if you make the most of your leftovers.

This creamy truffle and shiitake mushroom pasta dish is warm, savory and filling – perfect for a weekday dinner.

Celebrate the Lunar New Year with these foolproof Chinese chicken dumplings.

This simple Italian dish is quick to make and utilizes inexpensive ingredients.

Lemon chicken orzo soup is considered a “healing” soup because it combines immune-boosting, nutrient-dense ingredients — like Vitamin C-rich lemon, protein-packed chicken and anti-inflammatory garlic — with hydrating broth to fight colds, reduce congestion and aid in recovery.