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These small tarts, inspired by a mojito, are the perfect celebratory end to a meal: refreshing, light and boozy If you don’t have a spice grinder, finely chop the mint for the final step of the curd and then crush it in a pestle and mortar with the rum before adding to the curd The aim is for the mixture to be as fine as possible, almost like a paste or like pesto, so that it’s fine enough to turn the curd slightly greener, rather than just fleck it with mint
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Get Chopped Grilled Chicken Kelaguen Mannok Recipe from Food Network
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San Marco Grocery's world famous Thai Ginger Soup! A simple coconut milk base with chicken breast strips, ginger and cilantro. Garnish with red chilies and cilantro sprigs.
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Cream of coconut, sweet and sour mix, and pineapple juice mingle with 3 types of rum in this cocktail recipe for bringing the tropics to wherever you are.
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Get Tropical Muddle Puddle Recipe from Food Network
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Zucchini plays the role of pasta in this quick and easy vegan stir-fry with a rainbow of veggies like green pepper, bok choy, and carrot.
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Avocado and habanero peppers are submerged in a brine of vinegar and fresh dill to make these addictive spicy pickles that are a DIY treat.
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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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This inspired version of a Caesar dressing is bursting with flavor. Minced garlic, dry mustard powder, hot pepper sauce, and cayenne give this dressing a unique zip.
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Delicious dill pickles that are battered then fried. This recipe also works well with other pickled vegetables, like pickled peppers.
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"This is a wonderful, spicy dill pickle with a nice hint of sweetness. Plan to at least double the amount of crushed red pepper if you like it REALLY spicy...YUM!"
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This beef tenderloin is rubbed with a complex adobo paste made from three kinds of dried chiles.