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Chef John uses rice paper wrappers and ingredients he has on hand--cooked chicken, bell peppers, English cucumbers, carrots, and fresh herbs--to make his versatile spring rolls.
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Avocado halves are filled with a tangy tuna salad in this Spanish tapa. This is a light, healthy tapa that goes best with crisp white wines and crunchy bread.
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Get Edamame Fried Rice Recipe from Food Network
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Recipe for Warm Chicken Sandwiches with Sun-Dried Tomato Pesto, as seen in the May 2008 issue of O, The Oprah Magazine.
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Get Venison Quesadilla Recipe from Food Network
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This fast and fresh spring or summer salad brings together a wonderful variety of textures and flavors. This is a refreshing recipe for a hot day!
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Intensely flavored sirloin tip roast using a homemade herb rub paste that is certain to please the entire family.
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This keto-friendly Chinese stir-fry combines chicken thighs and fire-roasted vegetables like bell pepper, tomato, and mushrooms.
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This recipe is by Pierre Franey and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Farfalle Pasta with Beet Vinaigrette and Parsley Pesto Recipe from Food Network
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Here is a simple, easy preparation for salmon that allows wild-caught fish, especially, to shine The foaming butter amplifies the richness of the flesh, while the jalapeños keep it in check, as soy sauce does to the fattiest sushi Some prefer to reverse the order of the cooking, so that the fish is served skin-side up, but I find that cooking it this way allows the butter to do its job more effectively and delivers a more beautiful plate of food as well
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Stuff green bell peppers with a mixture of rice, ground beef and pork sausage for a simple and satisfying supper.