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Tomatoes and onions are sauteed with garlic and wine, tossed with shrimp, and served with pasta in this quick and easy entree.
cooking.nytimes.com
Though chefs these days get away with calling all sorts of grainy dishes risottos, the finished products often lack the creamy texture that makes classic risottos so appealing But that creamy texture is possible if whole grains are cooked separately and combined with some arborio rice, the traditional risotto rice Wild rice and corn contribute a New World character to this multicolored, multitextured risotto
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A healthy vegetarian taco salad recipe.
cooking.nytimes.com
This one-pot mixture of seafood and coarse-grained couscous offers echoes of paella, and a bottle or two of rosé alongside makes for a happy summer dinner.
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Rich, golden garlic cloves and a splash of pisco flavor juicy prawns in this Chilean version of a classic Spanish tapa.
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Mashed green peas with butter, mint, green onions, and a hint of brown sugar, make a great Irish-style side dish for your meal.
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A creamy turkey gravy recipe with bourbon.
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Get Fresh Pacific Cod Fish with Crawfish Bayou Sauce Recipe from Food Network
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Get Eastside Fish Fry's Famous Deep-Fried Chicken Wings Recipe from Food Network
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Frozen fish can be a weeknight savior—and winner, when you turn it into tacos.
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Get Grilled Whole Fish with Four Pepper-Ginger Sauce Recipe from Food Network