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There are a ton of good vegan mayonnaise recipes out there. But I keep coming back to this recipe I adapted from a vegan camp I went to about ten years ago. It...
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Bulgur makes a hearty base for a salad. Here, it's tossed with corn kernels, tomato, red onion, and a bit of hot pepper, dressed with lime vinaigrette, and then topped with slices of sautéed chicken breast for the ideal light meal.
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Grilled squid with meaty beans, sweet juicy tomatoes, and a creamy spicy vinaigrette.
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Colorful peppers are stir-fried with chicken. Balsamic vinegar and basil bring plenty of flavor to this exciting dish.
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Get Jerk Turkey Legs Recipe from Food Network
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Golden and crispy, these panko and coconut crusted shrimp with a sweet and hot dipping sauce are easy and delicious.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 2 hours, plus 4 hours' marination. Tell us what you think of it at The New York Times - Dining - Food.
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Everything goes into a jar and you give it a good shake. That's all there is to it - oil, raspberry vinegar, sugar, mustard, oregano and pepper.
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Garlic is perfumed and cooked in olive oil, then mushrooms are stirred in and a splash of balsamic vinegar and white wine are added. Two minutes later this terrific appetizer is ready for four lucky guests.
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An Asian-inspired riff on pumpkin seeds with a little heat from the wasabi.
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Snow peas and sliced mushrooms are tossed with sesame seeds and teriyaki sauce.