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Get Garlic-Black Pepper Lobster with Lemon Grass Fried Rice Recipe from Food Network
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This delectable poached-chicken salad, packed with Asian pear, cucumber, and bean sprouts, offers a double hit of wasabi.
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A DIY version of the store-bought main dish, filled with plenty of mushrooms, miso, and fresh herbs.
cooking.nytimes.com
Many home cooks are comfortable with spinach but are intimidated by the unfamiliar variety of other cooking greens: chard, mustard, turnips, collards, kale and more But it doesn't matter much which you include in a given dish: they're all good, and they all cook quickly This preparation is dead easy
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Get Shrimp and Fennel Crostini Recipe from Food Network
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A wonderful combination of flavors in this very easy to prepare salad. A ton of crunch comes from ramen noodles, pecans, and romaine lettuce.
cooking.nytimes.com
This recipe for moussaka is adapted from one found in David Rosengarten's book “Taste” which includes an entire section devoted to the classic Greek casserole In the book, Mr Rosengarten claims that his is “the lightest, least oily, least tomatoey, most eggplanty, most refined moussaka that you've ever tasted.” Isn't that just what you want as you plan a dinner party
cooking.nytimes.com
Make sure to cut the carrots and red peppers into the same size julienne (julienne are thin strips) so that they cook at the same rate Both of these vegetables keep well in the refrigerator, so this should be a dish you can pull together easily.
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Our lightened-up version of a chicken standby has all the intensity of the original. To preserve mushrooms' earthiness, wipe them clean with a damp paper towel instead of rinsing. To showcase their shape, slice through the stem.
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Wild salmon is marinated and baked in an Asian-inspired soy and sesame sauce, served with hot cooked rice.
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These crispy and spicy baked treats are made with Cheddar cheese and crispy rice cereal for a highly addictive treat that makes a great food gift.
www.simplyrecipes.com
Beautiful golden beet salad peppered with ruby red pomegranate seeds, served on a bed of arugula and lettuce greens.