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Even avowed okra-phobes love this salad, which is seasoned with a warm and earthy Moroccan spice blend The okra cooks for only 2 minutes in salted water, and the resulting flavor and texture are somewhat reminiscent of asparagus The salad tastes best at room temperature.
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Cooked spinach can get soggy and lose flavor. Michael Mina opts to top raw spinach with a warm dressing, so the leaves lightly wilt; croutons soak up any liquid.
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This fish stew, called sinigang na isda, is a traditional Filipino dish made with red snapper, radish, and fish sauce simmered with miso.
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Chef David Myers grills with bincho (hard white charcoal) and serves the steak with yuzu kosho, a condiment of yuzu (a citrus), chiles, and salt. Home cooks can use a topping of lemon zest, chile, and daikon and cucumber salad.
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The classic flavor combination of figs and Gorgonzola cheese comes together in a delicious salad with Israeli couscous.
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Everything in this recipe begins with bacon.. Lovely mushrooms are saut Eed in the drippings. The orange juice vinaigrette has bacon drippings stirred in. And when the final salad is combined, crumbled bacon joins the oranges segments, spinach, radicchio, hazelnuts and mushrooms.
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This easy recipe fuses walnuts, lentils, and pasta the perfect combination for a cool-weather dinner.
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Sirloin strips and an awesome feta-mushroom cream sauce served with pasta makes a wonderful Italian meal!
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In this recipe from the American Diabetes Association, spaghetti squash is used in place of pasta with a puttanesca-like sauce made with ground turkey, capers, tomatoes, aromatics and seasonings.
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Baked catfish is smothered with a tangy, spicy sauce made with mayonnaise, Dijon mustard, lemon juice, and hot chile oil.