Author: Maria Helm Sinskey
Author: Lannice Snyman
Author: Myra Goodman
Modified from the dallasnews.com -- Recipe by Tina Danze, published August 10, 2011. NOTE: Recently, I saw on America's Test Kitchen (or Cook's Country), to use frozen okra thawed and blotted dry in recipes,...
Author: KerfuffleUponWincle
I got the idea for this recipe from my Lebanese mother-in-law, Leila Matar, who often makes a tahini dressing for green salads.
I've adapted this from a Jamie Oliver recipe. Jamie makes it with his 'flavour shaker' but as most people probably don't have one - you can use a mortar and pestle. Use this marinade for steak, chicken...
Author: Kookaburra
Author: James Beard
Brief high-heat roasting mellows a radish's peppery flavor and turns it into a whole new root vegetable. Using the green radish tops adds color and amps up the radish flavor. Be sure to rinse the green...
Author: Tasha de Serio
An easy Seared Sea Bass with Fresh Herbs and Lemon recipe that can be prepared in 45 minutes or less.
Author: Stacey Nyman
Author: Charlie Trotter
Author: Dave Tyson
An easy Sour Cream and Lemon Pound Cake recipe.
Author: Darren DiPietro
Author: Tracey Seaman
Author: Farid Zadi
Author: Edna Lewis
Author: Miriam Chandler
This recipe came from Sunny Anderson's "Cooking for Real". I've recently started enjoying artichokes....can't believe I haven't been eating them until now (except as a dip or marinated on salads)!
Author: breezermom
The fleeting vibrance of spring vegetables is captured in this citrus-and-garlic-infused marinade. Spoon over toast slathered with ricotta.
Author: Rachel Gurjar
This steamed broccolini dressed with a salty-sweet sesame sauce is a perfect side for heavy winter dinners
Author: Andy Baraghani
Author: Sol Schott
Author: Alison Roman
Author: Melissa Hamilton
Like many Filipino dishes, this soup is bold in taste: sour, salty, slightly sweet, spicy, and umami. Use any combination of shrimp, crab, salmon, monkfish or other fish and shellfish you like.
Author: Jacqueline Chio-Lauri
This would also be delicious sprinkled over roast meat, poultry and seafood.
Get rid of the extraneous ingredients in a classic wedge for a salad that sparks joy: crunchy iceberg, creamy avocado, and a rich, tangy dressing.
Author: Molly Baz
Author: Molly Stevens