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Marinated tilapia fillets are grilled instead of fried in this tangy, flavorful twist on fish tacos.
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This crab-stuffed sole paupiette recipe is gently poached in a light, aromatic broth and topped with a white wine–butter sauce.
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This recipe is by Nancy Harmon Jenkins and takes 4 hours 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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O.K., it's a Sunday (my cookin for the week day), and I'm "Food" bored. It seems that I've been cookin and eatin' the same old "stuff" for the last few weeks...
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Get (Web Exclusive) Round 2 Recipe: Tortellini with Caramelized Onion and Bacon Recipe from Food Network
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Get Ron's Carrot Cake with White Chocolate Buttercream Recipe from Food Network
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Get Bacon-Wrapped Turkey Breast Stuffed with Pear Hash Recipe from Food Network
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This is some very powerful stuff and not for the faint of tongue, but absolutely de-lish!!! If you did it right, the sauce will be very sweet, the garlic will knock your socks off, the vinegar will open your sinuses for the rest of the night, and your tongue will definitely feel that pepper. Surprisingly though, the meal will set very gently on the stomach.
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Get Zucchini Cake Recipe from Food Network