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Fennel takes center stage in this simple grilled dish with Italian flavors of olive oil, basil, lemon, and Parmesan cheese.
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This recipe took many winters to perfect, it is especially good with corn bread.
cooking.nytimes.com
This recipe, from the chef Nick Anderer of Marta in Manhattan, pairs simply seasoned arctic char fillets (feel free to use salmon instead) with a bright, delicious crema with lemon and spicy horseradish Make sure your grill grates are both clean and very hot before you put down the fish; that will help keep your fish from sticking You'll also want a large grill spatula for flipping (not tongs) to get under the fish and help you carefully flip the fillets and keep them intact.
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These simple onigiri, Japanese rice balls stuffed with tuna, are a filling, kid-friendly snack that are versatile and easily customized.
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Carrot cake cheesecake, a cake with 1 layer carrot cake and 1 layer cheesecake, is topped with almond frosting for a festive and decadent dessert.
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This thick and creamy lobster bisque spiced with paprika, Cajun seasoning, and sherry makes an elegant first course at a dinner party.
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Rice is topped with egg and crispy deep-fried pork chops in this savory Japanese-style rice bowl, Tonkatsu Donburi, a great dinner for 2.
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Bananas and crushed vanilla wafers are stirred into to a rich vanilla ice cream base creating banana pudding ice cream perfect for hot summer days.
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White rice tossed with broccoli, tomatoes, peas, corn, hard-cooked eggs, and chicken, dressed with a simple vinaigrette. Serve chilled with fruit and rolls.
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Order a Caesar salad at a restaurant these days, and it's likely to be a whole meal, topped with chicken or shrimp. We choose meaty shiitake mushrooms here and also make another break from tradition: The eggs in the dressing are cooked, not raw.
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Get Cumin Grilled Sea Scallops with Chickpea Salad and Red Pepper-Tahini Vinaigrette Recipe from Food Network
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Lamb meat is cooked with vegetables and seasonings until very tender.