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  • Grilled Chicken Thighs and Drumsticks with Sriracha-Mango Barbecue Sauce

    The sweet and spicy, knock-their-socks-off flavor of this sauce is also perfect for ribs and pork, so make a double batch and freeze the extra.

  • Barley Risotto with Mushrooms, Leeks and Kale

    Nutty barley makes a great cold weather stand in for Arborio rice in this risotto-like dish. This dish is great for gatherings, and re-heats well.

  • Grilled Chicken Breasts with Peach-Bourbon Barbecue Sauce

    This sauce is not only irresistible on chicken, it pairs up beautifully with grilled salmon and shrimp. Or, use it as a dipping sauce for the shrimp or skewered chicken.

  • Basil and Sun-Dried Tomato Guacamole with Parmesan Tortilla Chips

    This Italian-inspired twist on guacamole may just be the talk of the party. Make the chips in advance and combine all the guacamole ingredients except for the avocado several hours ahead. Just before serving, it takes less than 5 minutes to mash the avocados and serve the dish.

  • Asian Omelet

    Soy sauce, rice vinegar and sugar add unique flavors to a morning classic.

  • Quinoa with Snow Peas, Sesame and Ginger

    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 and Black Pepper Crusted New York Strip Steaks with Bacon Butter

    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.

  • Lemon and Coriander Roast Chicken

    This savory chicken has an incredibly flavorful crust and moist, tender, juicy meat.

  • Scallops with Orange-Hazelnut Brown Butter

    Sweet and subtle scallops deserve a fresh, nutty sauce with a delicate balance of bright citrus and rich butter.

  • Roasted Sea Bass with Quick Kimchi

    This wildly flavorful and beautiful dish (which happens to also be healthful) is as impressive tasting as it is looking.

  • Florentine Stuffed Baby Peppers

    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.

  • Grand Marnier Soufflé with Raspberry Sauce

    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.

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