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This delicately creamy and briny mousse is a clever combination of Grace Parisi's two favorite dipsguacamole and taramasalata (the salty, tangy, roe-rich Greek recipe). Recipe By: Grace Parisi Servings: makes 1 1/3 cups
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Wedge salad (iceberg lettuce with blue cheese dressing and bacon) is a classic American dish. Here, James Holmes, chef of Austin's Olivia restaurant, reconfigures it as a playful cocktail snack.
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Get Spinach, Mushroom and Cheese Breakfast Casserole Recipe from Food Network
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Carp and Mandarin oranges are traditionally served at Chinese New Year for good luck, this is an excellent way to get both in!
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Grilled whole wild salmon, stuffed with a relish made of preserved lemons, parsley, dill, and shallots.
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Layering the ingredients with the beans on the bottom ensures proper cooking of this stew. Avoid opening the lid as this will increase the cooking time.
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Recipe for Roasted Asparagus Salad with Goat Cheese and Bread Crumbs, as seen in the April 2009 issue of 'O, The Oprah Magazine.'
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Red jalapeno peppers are marinated then stuffed with cheese and served. Savory and spicy, these hot little appetizers are sure to make your mouth water and have you wanting more.
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Cubed chicken sautéed in olive oil, served with pasta in a creamy sauce infused with thyme, mint, and honey.
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An apple and pecan spread jazzes up the inside of these grilled ham and cheese sandwiches.