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Jicama adds a California twist to this fresh vegetable salad made with diced tomatoes, cucumber, bell pepper, and red onion. It's tossed with a lemon vinaigrette.
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This is a decadent lobster bisque that is surprisingly easy to prepare. Your guests will be impressed and feel pampered. I serve this with salad and hot, buttered French bread.
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A local winery/restaurant serves a stuffed eggplant appetizer that is so delicious. While trying to duplicate it at home, I found this Italian sausage and mozzarella cheese-stuffed eggplant to be one of our favorite dinners.
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Six gallons of chili! Pinto beans, ground beef, tomato and spices to feed a small army.
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Kidney beans, cabbage, and bacon are a great combination of flavors and textures. This crowd-pleasing salad brings them together with a creamy vinaigrette dressing.
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Cooked shrimp marinated in ginger, lime juice, garlic, soy sauce and cilantro.
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The addition of tuna to this stalwart of the Middle Eastern table turns an accompaniment into a meal.
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Each year I am asked to make this wonderful dressing. The recipe has been in my family for years. Chopped oysters and chicken broth make it very moist and flavorful. For an even more moist dressing, use more chicken broth.
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Recipe for Sauteed Chicken with Lemon, White Wine and Rosemary, as seen in the April 2006 issue of 'O, The Oprah Magazine.'
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Marinate chicken wings ahead of time in a simple homemade masala paste for an explosion of spicy Indian flavors.
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Simple recipe for delicious frog's legs that are breaded with cracker crumbs and cornmeal, then fried in oil.
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These chewy, nutty, white-chocolate-dipped sweets are a little bit granola bar, a little bit trail mix.