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This Spot Prawn Ceviche and Yuzu Vinaigrette is served by Chef Josh Wolfe at COAST Restaurant in Vancouver, British Columbia, Canada.
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Here's an impressive dish that's not-at-all difficult to make-Moroccan-inspired couscous stuffed into roast cornish hens.
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Try this tempting tiramisu with a tropical twist. Drizzle morsels of cake with mango nectar and rum, then layer with a fabulous pineapple and honey cream cheese, candied ginger and macadamia nuts. Chill and serve with slices of mango and pineapple.
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These blueberry muffins with applesauce, almond milk, and almond flour are the perfect treat for those with egg and dairy allergies.
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Chicken breast strips are marinated in Mexican-inspired flavorings and grilled for a tasty and simple fajita-style meal that can be served with other fajita ingredients, like cooked green bell pepper with white or yellow onions, jalapeno slaw, and homemade salsa.
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This is great for a gourmet taste on a tight schedule. Red snapper is pan seared with an Asian-inspired sauce featuring ginger, green onions, and rice wine vinegar.
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Peanut butter chips are sprinkled over the bottom of the graham cracker crust. Then a sinfully delicious concoction of peanut butter, honey, milk, and egg is spooned into that. This dreamy pie is then finished with a generous sprinkling of chopped peanuts.
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The classic flavor combination of figs and Gorgonzola cheese comes together in a delicious salad with Israeli couscous.
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Get Hazelnut Chicken Recipe from Food Network
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Strawberries and avocadoes sit atop mixed salad greens and are dressed with a honey vinaigrette dressing. I have served this countless times and I am always asked for the recipe, I also use this dressing on many other salads. Enjoy
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.