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Shrimp and peppers sauteed with basil are a delightful summer appetizer or main dish component.
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Sweet eggy batter is covered with cherries fried in butter, then baked to make a traditional Polish cherry cake.
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New Orleans-style "barbecue" shrimp is made with Creole seasoning, Worcestershire sauce, beer, and butter, but David Kinch switches out those flavors here for a garlicky Italian anchovy sauce known as bagna cauda.
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This is an unusual and tasty high-protein grain salad. Quinoa is a grain that has almost no flavor, but the spices add zest. It's well worth trying, I make it often since discovering quinoa at my health food store.
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Easy and delicious bowtie pasta with chicken, sun-dried tomatoes and pesto sauce. Using homemade pesto will taste even better, but it adds to prep time.
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This recipe is by Florence Fabricant and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is an incredible cheese spread. With the red of the sun-dried tomatoes and the green of the pesto, it makes for a beautiful appetizer.
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This Asian-style pasta dish is fortified with eggs and kale in a soy sauce-based sauce.
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This versatile jalapeno vinaigrette pairs beautifully with oranges and seared scallops.
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Get Beef Tenderloin Crostini Recipe from Food Network
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Get Chopped Liver Recipe from Food Network
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