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Olives baked with rosemary, garlic, tangerine, and fennel seeds are a warm and kicked-up appetizer that will impress all your guests.
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Ground pork is mixed with Chinese cooking wine, soy sauce, onion, ginger, and garlic to form meatballs, which are rolled in glutinous rice before being steamed.
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This recipe is by Eugenia Bone and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: ginger, sugar, lemon, pepper
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Diced chicken is simmered with tomatoes, kidney beans, corn, bell peppers, chili powder, cayenne and cumin in this easy soup.
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For this light, uncooked sauce, you must have perfectly ripe tomatoes. Be sure they're at room temperature, too, not cold. In fact, tomatoes shouldn't be refrigerated at all; chilling permanently reduces their flavor.
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The combination of prosciutto and smoked paprika gives this shrimp appetizer a flavor reminiscent of Spanish chorizo.
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Get Tenderloins Recipe from Food Network
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These vegan sausage patties are treated to a tamari-garlic reduction and a mix of dried herbs and spices. Make ahead for an easy breakfast!
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Movies will never be the same with this simple, spicy popcorn!
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Fiddlehead ferns have a flavor similar to asparagus and are available from April through July in many specialty markets. Here, they are simply cooked in olive oil and garlic to make a fabulous first course or side dish.
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Whether you can't get enough cilantro or you just want something different, this cold tabouli salad made with cilantro instead of mint is for you.
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The ultimate comfort food made lower in fat, thanks to Morningstar Farms® Veggie Bacon Strips.