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Green peas are sauteed with mushrooms onion and garlic in this quick side dish. These will go well with steak or fish.
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Triple sec liqueur adds a hint of sweet orange flavor to a colorful slaw made of red and green cabbage tossed with thinly sliced fennel and topped with a sprinkle of pine nuts.
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Everyone will love this cold salad made with brown rice, dried cranberries, and balsamic vinaigrette.
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Plenty of cilantro and other fresh ingredients make this salsa a Mexican style favorite. Serve with corn chips, over eggs, or with any Mexican food.
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This beef and tomato stew with fried whole eggplants is a traditional Persian dish meant to be served alongside plain basmati rice.
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Plump portobello mushrooms are marinated in balsamic vinegar and seasonings, then topped with a savory stuffing of spinach, eggplant, artichoke hearts, Parmesan and mozzarella cheeses, then baked into a satisfying vegetarian main dish.
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A garlicky fava bean salad brings together the abundant protein and fiber in beans and a slew of antioxidants from corn, cucumber, garlic, and parsley.
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Chef John braises octopus until tender, then sears it on a hot grill to achieve the great tenderness of his Spanish octopus.
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It's high-protein, healthy image and sheer affordability has driven chicken to the top of the meat menu in most households, while roasting it gets the most votes for the tastiest method.
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Make your own garlic ranch dressing using mayonnaise, buttermilk, hard-boiled eggs, and plenty of garlic powder.
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Sesame oil, teriyaki sauce, and a hint of hoisin sauce flavor these beef tenderloin bites.