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These Honey Mustard Chicken Wings are a go-to party snack. Marinate them with honey, mustard, and soy sauce, and then roast them in the oven. No deep-frying required!
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These Toasts with Grilled Chicken Livers and Peach Agrodolce come from award-winning chef Thomas Boemer. The livers are soaked in buttermilk with salt, pepper...
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Asparagus dresses this spring pasta in pastel green Use the stems to make a finely ground pestolike mixture with garlic, olive oil and cheese; reserve the tips for quickly cooking and then tossing into the skillet with the linguine and sauce just before serving.
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Fresh green beans are simmered in coconut milk with a variety of seasonings for a delicious side dish or as a vegetarian entree when served with rice.
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This recipe is by Moira Hodgson and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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There are lots of authentic vegetarian Indian dishes, but this hearty curry is more a seat-of-the-pants improvisation, actually based on a French technique The recipe, however, may be used as a template for any number of variations Make it with other winter vegetables, or change the combination to match the seasonal vegetables available throughout the year
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Get Roasted Grape Tomatoes Recipe from Food Network
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Mahi mahi fillets are encrusted with black and white sesame seeds, and pan seared. The sauce is rich and creamy, and flavored with soy, ginger, shallots, and shiso (a Japanese herb related to basil and mint).
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Simple and easy curry made with Granny Smith green apples.
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Get Wilted Spinach with Garlic and Oil Recipe from Food Network
Ingredients: olive oil, cloves, spinach, nutmeg
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Quick and easy eggplant slices are roasted in the oven with olive oil and lemon to garnish.
Ingredients: eggplant, olive oil, lemon juice
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Get Linguine with Shrimp and Lemon Oil Recipe from Food Network