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A puffy sweet-and-savory souffle combines sharp Cheddar cheese with sweet, caramelized apples for an easy treat they'll think you slaved over.
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Jerk stands dot the island of Jamaica with each chef closely guarding his secret spice blend. We think this one holds its own.
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A versatile seasoning blend that's great for baked fish, roasted lamb, or incorporated into a pastitsio.
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The ultimate taco recipe: a double-decker taco with a soft flour tortilla wrapped around a crispy corn taco shell, giving them a crazy texture.
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Get Corn Fritters Recipe from Food Network
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These are a little like crab cakes, but they're made with fresh salmon and grilled.
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Take your basic Caesar salad to the next level.
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With beans, potatoes, olives, and tuna, this classic salad doesn't rely on lettuce for crunch.
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Spice up your summer BBQ with a Creole potato salad, seasoned with spicy creole mustard.
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This recipe is by Jacques Pepin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A marinade of white Zinfandel wine, garlic, and lemon juice gives your mahi mahi fillets a nice flavor before heading to the grill.
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Plum jam, soy sauce, brown sugar and fruit soda combine to make a splendid marinade for juicy, grilled pork tenderloin. Try serving it sliced over a simple salad of baby lettuces for a sensational summer meal.