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Tender coins of cooked carrots are tossed with crisp celery, green onions and bell pepper and marinated in a sweet and tangy tomato-based marinade.
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No green pepper in this recipe, so it's a hit with kids. We added this to the menu at a children's camp, and it has been a favorite for several years. The mixture is thick, so they are 'neat' rather than sloppy. This freezes and reheats well.
cooking.nytimes.com
Everyone loves calamari, but grilling is an easy, delicious alternative to frying Grill the squid whole, then slice it into rings to serve warm or at room temperature, dressed with an assertive vinaigrette — in this case, with ginger, hot pepper, sesame oil and scallions Cooking over hot coals adds a smoky note, but a stovetop grill works well, too
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Cornbread made with bananas is an interesting twist on the traditional cornbread recipe. It can be made vegan by switching milk with almond or rice milk.
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Get 6 Hour Tri-tip Marinade Recipe from Food Network
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Your cake-loving guests won't believe that pinto beans is the surprise ingredient in this recipe for spice cake decorated with candied cherries and pecans.
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Mozzarella slices are served with tomatoes, fresh basil, and sprinkled with olive oil. A perfect salad alternative, especially in summer when you can get tomatoes and basil from the garden.
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Prepare for your new go-to taco topping: chipotle crema.
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Assuming you've got the baby part covered, this recipe breaks down every step for making a festive Mardi Gras king cake complete with a special pecan filling.
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These slightly spicy deviled eggs are perfect for any patriotic celebration!
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Mashed, creamed turnips recipe with turnips, milk, butter, cream, cloves, and nutmeg.
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Buffalo is the pasta sauce you never knew you needed.