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Quick, easy, elegant: three words which perfectly describe this flavorful dish. A beautiful salmon fillet is seasoned with a blend of spices and a squirt of lime, then quickly roasted. It is served cold, so all of the work can be done early, leaving you the luxury of dining with your guests!
Quick, easy, elegant: three words which perfectly describe this flavorful dish. A beautiful salmon fillet is seasoned with a blend of spices and a squirt of lime, then quickly roasted. It is served cold, so all of the work can be done early, leaving you the luxury of dining with your guests!
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Get Dewey's Albuquerque Coleslaw Recipe from Food Network
Get Dewey's Albuquerque Coleslaw Recipe from Food Network
Ingredients:
coleslaw mix, olive oil, green chile, sugar, juice, green chiles, cilantro, sweet onion
www.delish.com
Jansen Chan, the pastry chef at Manhattan's Oceana, toys with the classic panna cotta, creating a version with Greek yogurt and nonfat sour cream that is luxuriously creamy, yet still low in fat and calories.
Jansen Chan, the pastry chef at Manhattan's Oceana, toys with the classic panna cotta, creating a version with Greek yogurt and nonfat sour cream that is luxuriously creamy, yet still low in fat and calories.
www.allrecipes.com
"Authentic chummus is very different and SO much tastier than its American counterpart. This chummus is creamy and delicate in taste rather than overpowered with garlic or thick and pasty. It is eaten warm, fresh, and as a whole meal spread out in a dish and drizzled with fresh olive oil. It is scooped up with pita, raw onion slices, or just a fork. Do NOT use canned chickpeas (garbanzo beans)!"
"Authentic chummus is very different and SO much tastier than its American counterpart. This chummus is creamy and delicate in taste rather than overpowered with garlic or thick and pasty. It is eaten warm, fresh, and as a whole meal spread out in a dish and drizzled with fresh olive oil. It is scooped up with pita, raw onion slices, or just a fork. Do NOT use canned chickpeas (garbanzo beans)!"
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Get Cherry and Peach Galette Recipe from Food Network
Get Cherry and Peach Galette Recipe from Food Network
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Honey and avocado chicken salad is the perfect duo of sweet and salty and is a nice sandwich filling or serve over a bed of lettuce.
Honey and avocado chicken salad is the perfect duo of sweet and salty and is a nice sandwich filling or serve over a bed of lettuce.
Ingredients:
avocados, mayonnaise, sour cream, garlic powder, lemon juice, honey, chicken breast, onion, celery
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Get Sheet Pan Chicken Fajitas Recipe from Food Network
Get Sheet Pan Chicken Fajitas Recipe from Food Network
Ingredients:
chili powder, bell peppers, yellow onion, olive oil, chicken breast, juice, flour tortillas
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Get Chicken Broccoli Casserole Recipe from Food Network
Get Chicken Broccoli Casserole Recipe from Food Network
Ingredients:
chicken breasts, broccoli, white rice, chicken soup, sour cream, mayonnaise, lemon juice, cheddar
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Tuna salad is rolled inside a tortilla, creating a kid-pleasing 'tor-tuna' that is perfect for lunch boxes or on-the-go eating.
Tuna salad is rolled inside a tortilla, creating a kid-pleasing 'tor-tuna' that is perfect for lunch boxes or on-the-go eating.
Ingredients:
tuna, mayonnaise, pickle relish, onion, celery, lemon juice, garlic salt, lettuce, flour tortillas
cooking.nytimes.com
This cooling herbed yogurt sauce is adapted from the chef Yotam Ottolenghi in London, who serves it with leek fritters But it’s wonderful with mild fish like cod The fish, while delicious, is utterly simple: fillets baked in a 300-degree oven until opaque, 10 to 20 minutes depending on the thickness of the pieces
This cooling herbed yogurt sauce is adapted from the chef Yotam Ottolenghi in London, who serves it with leek fritters But it’s wonderful with mild fish like cod The fish, while delicious, is utterly simple: fillets baked in a 300-degree oven until opaque, 10 to 20 minutes depending on the thickness of the pieces
Ingredients:
cilantro leaves, parsley leaves, garlic, lemon juice, olive oil, greek yogurt, alaskan cod
cooking.nytimes.com
This astoundingly good recipe came to The Times from Nick Anderer, who made it over an open fire when he was the chef of Marta in New York A sweet and sour puttanesca is draped over charred broccoli still warm from the grill, creating a dish that goes well next to a piece of grilled fish or meat Do cut the broccoli into large florets; it makes them easier to manage on the grill.
This astoundingly good recipe came to The Times from Nick Anderer, who made it over an open fire when he was the chef of Marta in New York A sweet and sour puttanesca is draped over charred broccoli still warm from the grill, creating a dish that goes well next to a piece of grilled fish or meat Do cut the broccoli into large florets; it makes them easier to manage on the grill.
Ingredients:
apricots, balsamic vinegar, capers, olives, chiles, oregano, olive oil, juice, broccoli, white onion