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A plate of red and yellow bell peppers tossed with a tangy dressing pleases both the eye and the palate. You can use peppers of only one color, if you prefer, or include an orange and a green bell pepper for a truly spectacular effect.
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Salsa verde is a pungent Italian sauce made with capers, parsley and anchovies. It stands up nicely to the meaty tuna steaks, while serving as a perfect foil for the mild avocado.
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Perfect proportions and interesting ingredients create a great dressing. Corn syrup and pectin are the real surprises, but this blended vinegar and oil dressing with lots of herbs, is sensational.
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This here's a great marinade for any cut of beef, but I like to use it on steak. It contains basic ingredients that, when combined and allowed to blend, will give you a tender, juicy piece of meat every time.
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In this recipe from the River Cottage Fish Book, chef Hugh Fearnley-Whittingstall layers baguette and lump crabmeat, then pours custard on top.
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Walnuts and parsley form the outer layer to this beautiful and addicting salmon and cream cheese ball. Horseradish livens up the mixture.
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Get Apple Injected Smoked Pork Recipe from Food Network
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Canned tuna is used to make this yummy tomato sauce. Use pasta of your choice.
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Make a quick basil pesto to serve over spaghetti with shrimp and sugar snap peas using this recipe.
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Sweet and savory thanks to a variety of condiments, this Southern-style egg salad is great for sandwiches.
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This recipe is a copycat of a delicious sauce for salmon, ribs, chicken, and pork chops for your home grilling pleasure.
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This healthy cracked-wheat salad contains diced, just-tender roasted carrot, red onion and bell pepper, and little pieces of cucumber.