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Black beans and sweet potatoes are spiced up with jalapenos, cumin, and garlic, then broiled in the oven for a cake that's less fat but just as flavorful as the fried kind.
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A dish that I used on the West Coast of Canada with Carribean influences. I use it with my crab cakes
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Lemon, lime and orange make these cupcakes triple delicious!
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This is a super juicy and moist ceviche! It is so good! Serve with tortilla chips.
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This is a highly seasoned salad that is a nice change from the typical 'taco' version. Even my kids and their friends love it!
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This recipe is quick and easy - good for those nights you don't have a lot of time to prepare dinner. Chicken breast is simmered in a lemon-lime marinade, then served with taco fixin's so that everyone can make their own soft taco.
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This hearty black bean soup is what you need on a cold and dreary day! Made with ham shanks, sweet potatoes, bell pepper, onion, cumin, and chili.
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Marinated grilled chicken breast, grilled sliced pineapple, red onion, and lettuce are sandwiched between sweet Hawaiian bread rolls.
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Sushi-grade tuna and impeccable tomatoes star in this Tuna Tataki with Heirloom Tomato Crudo from chef Richard Blais. Since the dish is so simple, you'll want...
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Get Tahini Grilled Salmon with Sauteed Spinach, Beets with Sesame Seeds, Eggplant Puree and Tahini Sauce Recipe from Food Network
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Kat Kinsman, managing editor of CNN's Eatocracy food blog, is known for clever drinks like this lemonade. It's perfect on its own as a mocktail, but Kinsman recommends adding a shot or two of rye whiskey.
Ingredients: sugar, water, tomatoes, lemon juice
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This recipe is by Celia Barbour and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.