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A large salmon filet, steamed in foil and cooked either in the oven or barbecue. It's seasoned with minced garlic, fresh baby dill, lemon slices, fresh ground pepper and green onions.
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Thin rice noodles, peanut sauce, and plenty of shrimp make this Asian-style salad a perfect cold accompaniment for grilled foods - or try it warm as an entree!
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Lightly seasoned avocados and diced onions are spread on toasted tortillas and served with cilantro and jalapeno sauce.
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Roasted squash sauced with a sweet-tangy mix of onions, currants, paprika, sherry vinegar, and honey.
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Good enough to convert non-eggplant eaters.
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Chunks of pork belly are crisped and caramelized in a decadent sweet-and-salty sauce in this recipe for Chef John's caramel pork belly.
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"Not much needs to be added to this luscious, moist spoonbread," says Chef Emeril Lagasse. "It is delicious simply with green onions and cheese as an accent. But your imagination can run wild without much risk. Add an abundant herb or another of your favo
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Great shepherd's pie with a kick. A classic casserole spiced up with the flavors of Mexico. Adjust seasonings according to your personal taste.
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A sweet and sour dressing is the perfect thing for this very Asian cabbage salad. It mates perfectly with the crunchy ramen noodles, almonds and sesame seeds. Makes six servings.
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Serve this hearty slow-cooked lamb and potato dish with a Greek salad or steamed spinach.
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Slow cooker roast beef served with potatoes and carrots is topped with rich gravy made from reduced cream of celery soup in the slow cooker.
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This warm salad of bitter greens, radishes, fennel and shaved Parmigiano-Reggiano cheese is a welcome dish on a cool day.