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Get Spring Panna Cotta with Fresh Strawberries and Balsamic Syrup Recipe from Food Network
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Chef John gives a Northern California twist to his Nicoise salad by adding avocado to the vinaigrette--perfect with the tuna, olives, green beans, and potatoes.
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Fusilli pasta is tossed with sauteed tomatoes, kale, and zucchini and a creamy rosemary-infused dressing. Serve topped with almonds and Parmesan cheese.
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Summertime parties are the best place for watermelon drinks; here is a recipe for a refreshingly minty, mango-flavored, rum and wine cooler.
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Maraschino cherries are wrapped in sugar then dipped in chocolate-flavored confectioners' coating and chilled.
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Asparagus and mandarin oranges are tossed in a simple balsamic reduction creating a quick and easy salad.
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Lobster bathed in wine is insanely tasty.
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This salad is shaken, not tossed. All the ingredients - arugula, cherry tomatoes, pine nuts, Parmesan cheese and an oil and vinegar dressing - are combined in a plastic bowl with a lid and given a few shakes. Topped with avocado slices, it is very presentable for guests.
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This pumpkin pie is made with maple syrup and heavy cream, giving it a fantastic flavor and texture.
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Mini graham cracker crusts are filled with a cream cheese filling, bananas, cherry pie filling, and pineapple creating individual-size banana split pies.
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This beverage is known for its 'sneak up and blow you away' power. If you can walk after two of these...well...you just think you can. Everything is bigger and better in Texas -- just try this and see.
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Whipped coffee is the latest trend in coffees. Try experimenting with different flavors like this version with pumpkin, pumpkin pie spice, and pumpkin syrup.