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This works great as an appetizer or salad. Have your guests stuff the figs while you wash the greens. Then roast them and serve warm.
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Paul Gayler insists upon two things for vinaigrette: top-quality vinegar and a mixture of a mild-tasting olive oil and a nonscented oil.
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A bed of pasta is served with a colorful saute of steak, bell peppers, mushrooms, tomatoes and onions. Serve as is, or incorporate your favorite red or white sauce.
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When the tomatoes aren't at their best, make this yummy salsa with canned tomato sauce, fresh peppers, garlic, lime juice, onion, and cilantro.
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Make these sweet and spicy chicken tacos for your next taco night.
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A rich Italian-style meat and tomato filling is mixed with rice or orzo, and baked in bell peppers.
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This recipe makes twice as much dressing as you will need for the coleslaw. Keep the extra on hand for tossing with rice noodle salads, serving as a dip for crudités or spooning over broiled or sautéed fish. Recipe By: Grace Parisi Servi
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This authentic Italian seafood risotto is made with shrimps and scallops, but you can sub in any seafood you like, just make sure the rice and seafood are cooked separately.
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Chicken drumettes in a homemade teriyaki sauce are a great party food to serve alongside steamed white rice.
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This recipe is a complement to any brunch or dinner. The name says it all--this dish is super cheesy and a little hot.
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Horseradish adds a real zing to these quick and easy burgers. With Cheddar cheese and bacon bits mixed in, you may want to make a double batch.
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A refreshing mix of crunchy cucumber and watermelon, tomato, and a little mint and ricotta salata cheese.