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Mexican chocolate and cayenne lend exotic spice.
cooking.nytimes.com
This recipe is by Julia Reed and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This easy recipe for fava bean crostini with pecorino cheese is a perfect appetizer for any springtime party.
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This light, vinegar-based, herbed potato salad recipe is dressed with a Dijon vinaigrette and plenty of parsley, dill, and tarragon.
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A healthy and tasty chicken salad with a fruity twist - great on a croissant or in a honey pita. Note: This salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor. If desired, use nonfat mayonnaise.
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Salmon brine is made with lots of citrus flavor. It is also excellent for trout. This recipe makes enough to brine two large salmon fillets.
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This is very easy recipe. It could be side dish, main dish, breakfast, or lunch to go. Most importantly, it is reasonable and delicious.
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A classic French ham and cheese savory quick bread recipe.
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Firm chunks of monkfish are ideal for simmering in a tomatoey broth flavored with garlic, saffron, cumin, and cayenne. Serve the fish over a mound of steaming couscous to soak up all the delicious liquid.
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Get Online Round 2 Recipe - Ceviche Recipe from Food Network
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Giant tortilla triangles are topped with pork chorizo, Cheddar cheese, and jalapeno slices in these ultimate nachos great for a large group.
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Get Tequila Lime Chicken Recipe from Food Network