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Silky buckwheat soba noodles are tossed in spicy orange-sesame dressing with a sprinkle of scallions and sesame seeds.
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A quick pickling yields tangy, tasty results with no cocktail sauce needed.
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Because everything is better with ranch.
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The secret ingredient? Steak sauce. The creamy part? Mayonnaise and sour cream. The end result is a delicious garlic- infused dressing that would be perfect topping a salad of grilled beef or chicken.
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An Asian-style marinade made with hoisin sauce, fresh ginger and garlic, sesame oil, and lime juice adds zest to these flank steak skewers.
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A French 75 changes nationality by using tequila instead of gin.
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Chef John uses less sugar and homemade pectin puree for his delicious, fresh strawberry jam. It's perfect with clotted cream on warm biscuits.
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Watermelon and cantaloupe add sweetness to this salsa recipe.
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I grew up around Philippine families, and learned how to make adobo. I've since 'Americanized' the recipe, and customized it to suit my family's tastes. It's a meltingly tender, sharp-flavored stew that can be made with pork or chicken. Best served over rice.
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This ceviche presents shrimp, halibut, and bay scallops in a mixture of roasted vegetables, tomato, and citrus for a delightful summertime treat.
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Rice is sauteed with onion and green bell pepper, and then simmered with water, chopped tomatoes and spices.
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