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This tofu recipe is completely gorgeous. Tofu is soaked in vegetable broth, then breaded with flour, sage, and cayenne, and deep fried. Serve with a relish or a dip of some sort (I love this with plain yogurt mixed with eggplant brinjal).
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Garbanzo beans and peas are coated with a seasoned olive oil dressing and served chilled.
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Add pineapple to your summer slaw to give a bit of sweetness to the creamy mixture of cabbage, onion, and bell pepper.
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This summer salad of grilled corn, red pepper, and sun-dried tomatoes is great served warm or at room temperature. It has lots of flavor!
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Chicken legs marinated in teriyaki marinade spiked with beer, brown sugar, and pepper go on the grill for an outdoor cooking delight.
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Cream and sharp Cheddar are added to pureed potatoes and the soup is seasoned with dill and cayenne for a creamy, thick meal.
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This tangy and refreshing pomegranate vinaigrette is ready in minutes, and goes great on any green or grain salad.
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This crisp and colorful salad is spicy with Thai chile and jalapeno peppers. Fresh oranges and a bit of lemon juice add a delightful zing.
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Egg salad meets deviled eggs in this recipe for the best egg salad, whether alone, on greens, or in a sandwich.
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Olives are baked with wine, orange zest, rosemary and garlic in this lovely appetizer or hors d'oeuvre.
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No need for alarm: the vinegar tenderizes the chicken while imparting an uncommon tang.
Ingredients: bone, garlic salt, cider vinegar
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Bits of broiled chicken seasoned with lemon pepper and garlic powder are tossed with pasta, roma tomatoes and tangy feta cheese. The Italian dressing of your choice finishes this savory summer salad.