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Chicken breast is coated in a delicately spiced, and slightly sweet breading, then baked with grapefruit juice and nectarine.
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This recipe is by Rena Coyle and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I absolutely adore this dish for a dinner party as it looks super fancy but requires the least bit of effort. The trout is available usually in large packages...
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Not unlike a Green Goddess dip, this sour-cream based mix taps dried herbs and minced onion for fresh, garden-y kick.
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Raw peanuts in their shells simmer in a salty, spicy brew flavored with crab boil, Cajun seasoning, garlic, and two kinds of serious hot peppers. This is the real deal that is found in the heart of Florida.
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Canned green beans are tossed with dressing and freshly sliced onion and then chilled in this salad suitable for lunches or casual dinners.