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Creamy asparagus-and-mushroom ragu tops crunchy toasts and chèvre.
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This recipe combines spicy, sweet, and salty with a definite Caribbean flair. The multigrain chips make it a heartier and healthier dish, and add a wonderful nutty flavor. Chicken can be subbed for the shrimp, but increase the cooking time as necessary. Serve with sour cream and picante salsa.
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Chewy meringue-style cookies with crispy rice cereal and coconut folded in.
Ingredients: egg whites, sugar, crisp, coconut, vanilla
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In Turkey, okra is often stewed with lamb or chicken I liked this dish so much that I made it twice in one week, the second time for a big dinner party It’s adapted from Ghillie Basan’s recipe in “Classic Turkish Cooking.”
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Get Chicken and Dumpling Soup with Quinoa Recipe from Food Network
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Recipe for Penne with Tuna, Plum Tomatoes, and Black Olives, as seen in the October 2009 issue of O, The Oprah Magazine.
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This chicken-fried chicken sandwich recipe has chicken breast dipped in buttermilk, floured, fried until crispy, and topped with homemade pickled peppers.
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This composed, bright salad of roasted carrots, thinly sliced fennel and arugula gains a fruity depth from a splash of pomegranate molasses in the dressing You can find pomegranate molasses in Middle Eastern groceries and specialty food shops, and it’s worth seeking out for its complex, sweet-tart acidity Once opened, it will last for years in your pantry
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Get Paella Recipe from Food Network
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Tired of plain old steamed green beans? These are rich and savory because they are cooked with beef bouillon and soy sauce.
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Get Barefoot BBQ Hang Ten BBQ Sauce Recipe from Food Network
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Get Spring Pea Soup Recipe from Food Network