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Get Antipasto with Red Pepper Tapenade Recipe from Food Network
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Get RED MULLET SALAD WITH VEGETABLES Recipe from Food Network
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This cooks in an oven bag with potatoes celery, and carrots. Worcestershire sauce and dried onion and mushroom soup mix add flavor.
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Chef Travis Lett likes buckwheat pasta for its added richness and texture. At the restaurant, Lett cuts the fresh pasta into rough rag shapes and tosses it with summer vegetables; this simplified version uses dried pasta.
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Bold flavors in a very light sauce: substantial and satisfying, good warm-weather alternative to spaghetti bolognese. You might think the sauce too thin the first time you make it (almost a thick broth), but it will be full of flavor. Quantities of tuna, sun-dried tomato, and artichoke are variable to preference, just be sure to provide an overall robust combination, always mindful of potential saltiness (esp. regarding the sun-dried tomatoes). Also, fresh oregano or lemon thyme could be substituted for thyme. This should go without saying: please don't put any cheese on this pasta.
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Elderflower liqueur and champagne with a touch of bitters.
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Where there's buffalo sauce, there's happiness.
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This panini is giving the BLT a serious run for its money.
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Silky buckwheat soba noodles are tossed in spicy orange-sesame dressing with a sprinkle of scallions and sesame seeds.
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Naomi Duguid came across this dish at a guest house in Mrauk U, a beautiful ancient capital in far western Burma. The custardy eggplant was served as part of a meal alongside rice, salads, and curries.
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A tortilla press, available at home goods stores, makes shaping tortillas fast and easy. Alternatively, use a rolling pin.
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Pretty rainbow carrots, shaved and tossed with olive oil, rice vinegar, and cumin make a simple, delicious salad.