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As a native New Englander, chef Steve Sicinski loves clam chowder but prefers making a healthier version with Southwestern flavors.
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Prepared Thai curry paste helps a dish develop complex flavor in no time. If you have red paste and would like to use it in place of the yellow, add only one-and-a-half teaspoons.
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Get Mero en Ma Cum (Striped Bass in Achiote and Sour Orange Sauce) Recipe from Food Network
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A variety of veggies combined with eggs make a great start to the day.
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Curried egg salad just got fancy with the addition of olives, capers, and roasted red peppers.
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Cornbread mix, bacon, pepperjack cheese, and green chile peppers are cooked in the waffle iron producing a savory waffle perfect for brunch!
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This pizza uses hummus instead of the usual red sauce. Top with your favorite veggies and cheese.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Pan-fried Red Snapper Fillet with Corn Cream Creole Sauce Recipe from Food Network
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Got a sweet tooth but not much cash? With just five ingredients, you can make this peach cobbler on the stove! This recipe is so easy and yummy, and you can use almost any kind of canned fruit to make it.
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My mom has been making this basic sloppy joe recipe for so long that when I asked her how she made them, she had to make a batch to be sure of the measurements. These are no fancy joes - nothing but lots of sloppy, zesty mess! Beef may be used instead of turkey. Perfect for potluck or game day.
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Whether it's the middle of summer or you just wish it was, there's nothing like chicken baked with tomatoes, yellow squash, zucchini, and mozzarella cheese.