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Crisp on the outside, creamy on the inside, these mini pinwheels can be frozen, then popped in the oven for a ready-in-ten-minutes snack.
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These protein bars with chocolate, raisins, and cranberries never go into the oven. Just mix the ingredients and refrigerate until firm.
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Get Tuna Lobster Roll with Curry Granite Recipe from Food Network
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This crowd-pleasing, easy casserole is made with chicken, almonds, pimento peppers, celery, and Cheddar cheese and can be served hot or cold.
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Grilled za'atar-marinated chicken tenders are served over a romaine salad chock-full of crunchy veggies and drizzled in lemon-tahini dressing.
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Chock-full of lima beans, corn and chunks of catfish, this Creole-seasoned stew is a Southern delight. The heat level is moderate, but you can increase the spiciness by adding more Tabasco sauce or a bit of cayenne pepper.
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This recipe is by David Tanis and takes About 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These clams are steamed in wine, butter, and spices. When the clams are gone, dip Italian bread in the broth.
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Tender, juicy roast beef - cooked outdoors on the rotisserie!
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Fresh tomatoes, red onions, cilantro and lime juice pair up with diced avocados atop salad greens, crowned with wasabi-orange glazed chicken strips.
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The addition of Jamaican jerk paste gives hot wings a whole new level of spicy flavor.
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Tomato sauce is simmered with sauteed onion, salsa, and herbs, including cumin and oregano in this enchiladas recipe.