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Chef Eli Kulp prepares this dramatic seafood pasta dish with freshly made, toothsome black-and-white noodles, which he tosses with a big, briny seafood sauce and finishes with spicy pickled cherry peppers.
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Get Farfalle with Herb Sauce and Walnuts Recipe from Food Network
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Make a pitcher of these Golden Margaritas and serve them at your next party; your guests will go wild for their great flavor.
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To play up the licorice flavor, I add a pinch of fennel seed and a drizzle of Pernod The vegetables serve as a bed for seared chicken thighs, ideal for absorbing the herbal aromatics.
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Get Mini Cuban Burgers (Fritas) Recipe from Food Network
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Simple seared pork and couscous get a flavor boost from garlicky chimichurri.
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I grew up in Nova Scotia where seafood was cheap. My Mom and grandmothers had some pretty inventive ways of making lobster 'not-boring!' Now, lobster is a treat and costs a fortune. I've paid over ten dollars for one of these lobster rolls in Cape Cod and it wasn't half as good or half as big as the ones my Mom taught me to make. This is a wonderful summer (or winter) treat and makes a fancy luncheon to impress your friends.
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This fruity punch packs one too!
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All the fixings for margaritas are mixed into a refreshing frozen cream pie in a salty pretzel crust.
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A really peppy two-hour marinade, which includes grated fresh ginger, orange marmalade, dry mustard, and beer flavors and tenderizes this roast. It serves 10 to 12, so have a party.
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Orange zest and cinnamon enliven this dense yet eggless carrot cake that swaps refined sugar for honey and butter for thick, creamy yogurt.
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Make this delicious grits, sausage, and egg casserole for your guests and they will be begging for the recipe!