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A simple coconut curry sauce for browned beef skirt steak and vegetables adds a lot of southeast Asian flavors, like red curry paste, ginger, and lime. Vary the vegetables by season or just use your favorites.
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Get Walnut and Dried Cherry Bars Recipe from Food Network
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Get Miniature Peanut Butter and Jelly Pies Recipe from Food Network
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Leg of lamb is marinated overnight with tangy yogurt, then roasted with a fragrant and savory blend of lemon zest, rosemary, parsley, and garlic.
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Enjoy this lemon ginger ale recipe with ingredients and easy step-by-step directions from Chowhound.
Ingredients: ginger ale, lemon, ice
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Fresh shrimp in a rich, creamy sauce made with shallots, Chardonnay, and a hint of lemon.
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Fried salmon cakes filled with green onions and fresh dill weed.
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This is a much more lively alternative to plain cranberry sauce and is one of my very favorites. I buy the quinces (membrillos) at a local Mexican grocery store. It is so worth the extra effort!
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This flavorful mock tuna salad is made with tempeh soy protein and soy mayonnaise, a real vegetarian treat. Serve it as a salad filling or on fresh greens.
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A fabulous way to turn your leftovers into a high-protein pasta salad with chicken. The most perfect quick and easy weeknight dinner.
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Get Rainbow Fruit Stuffed Pork Tenderloin with Fried Cheddar Grits and a Blueberry Coulis Recipe from Food Network
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This recipe is by Dena Kleiman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.