Soy sauce, rice vinegar and sugar add unique flavors to a morning classic.
Quinoa, a high protein, gluten-free, and easily digestible grain, hails from South America but takes on flavors from any region. Here it is paired with ginger, sesame and snow peas for an Asian flavor.
Cocoa with steak? Yes! Cocoa actually enhances the meaty flavor, as does the pepper. (But then, you already knew that about black pepper…) Serve this and ask guests to try to figure out your secret ingredient.
This savory chicken has an incredibly flavorful crust and moist, tender, juicy meat.
Sweet and subtle scallops deserve a fresh, nutty sauce with a delicate balance of bright citrus and rich butter.
This wildly flavorful and beautiful dish (which happens to also be healthful) is as impressive tasting as it is looking.
It looks especially nice to leave the stems on when you halve the baby peppers. Other greens may be used in place of the spinach; just be sure to cook them until they are tender.
The sauce may be made several days in advance. When you begin preparing the soufflés, bring a large pot of water to a boil; once it boils, cover and remove it from the heat. You will need it for the “bath” in which the soufflés bake.
So many flavor options, and they are all delicious! Corn or flour tortillas? Green or red curry paste? Red or green cabbage? Yum!
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 the week.
Individual size pizzas topped with creamy mozzarella, bitter broccoli rabe and sweet golden garlic make a robustly flavorful, impressive focus for a meatless meal.
Spicy, sweet, smoky and meaty: these short ribs are deeply flavorful and outrageously satisfying.
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