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Roasted butternut squash and onions are tossed with spinach, dried cranberries, and nuts for a colorful side dish during the autumn months.
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Rigatoni pasta in a creamy sausage sauce with green peas.
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Oranges, figs, and gorgonzola cheese are tossed with romaine lettuce and vinaigrette dressing for a sweet and savory salad.
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Trout is stuffed with lemon, garlic and herbs before being wrapped in aluminum foil and cooked over the coals of the campfire or on your grill.
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Adapted from Perry Hendrix, the chef de cuisine at the acclaimed restaurant Avec in Chicago, these intensely flavored mouthfuls are meaty, spicy and sweet all at once You could serve them as an appetizer, sitting in a pool of silky sauce, but they could also work as finger food, with the sauce set aside for dipping Make sure to buy uncured, fresh chorizo sausage rather than the salami-like cured kind
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Get Yellow Tomato Virgin Bloody Maria Recipe from Food Network
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Get Mortadella and Fig Focaccianini Recipe from Food Network
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A savory, buttery, nutty, baked chicken dish with a little sweetness of honey. Excellent for dinner parties. Everyone raves about it. Substitute any nut you prefer with equally good results.
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Have a classic poutine with beef gravy dish without traveling to Canada. You make a rich beef short rib gravy with brown ale and roux to ladle over french fries...
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Here is a spice-perfumed braised chicken dish that is greater than the sum of its parts, with complex flavor that belies the ease of preparation As a bonus, you can prepare it up to 2 days in advance, since it reheats beautifully.
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These Asian-inspired chicken lettuce wraps are great for summer nights, refreshing, and require no cooking!
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Just brush large, thick portobello mushroom caps with an easy and flavorful dressing made with olive oil, balsamic vinegar, Dijon mustard, and garlic, and grill a few minutes until juicy and tender.