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A mild yet pleasing dish: chicken with baby corn, mushrooms, onions and celery in a thickened broth over rice or crispy noodles.
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It's easy to overlook a bowl full of wilted greens at a barbecue where there are so many other dishes vying for your attention. Not if you sear the romaine, though, as Jamie Bissonnette of the Boston restaurant Coppa does.
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Olives not only make this creamy layered shrimp dip look pretty, they add a nice flavor twist to an otherwise straightforward party favorite. Crab may be substituted for shrimp.
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Avocado and watermelon salad with a walnut oil-based vinaigrette is a delightfully different salad for summer picnics or a quick lunch.
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Tender pork chops cooked in individual foil packets with veggies and barbecue sauce make a quick and easy dinner.
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Broccoli, green beans, mushrooms, and baby corn become a snappy side dish with a generous spoonful of Cajun seasoning.
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Get Farfalle with Pignole, Prosciutto, and Spinach Recipe from Food Network
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This recipe is by Rachel L. Swarns and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Pumpkin Seed Dried Cherry Trail Mix Recipe from Food Network