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.
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.
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.
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.
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.
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