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Seasoned pork cutlet slices, naruto, and a hard-boiled egg top ramen cooked with shoyu and miso in this authentic Japanese noodle bowl.
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Get us to the Greek [bowl]!
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Get Grilled Corn on the Cob with Garlic Butter, Fresh Lime and Cotija Cheese Recipe from Food Network
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Get Salad of Green Mango with Prawn and Lobster Tail and Lime-Chili Dressing Recipe from Food Network
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Creating a flavorful crust of dried mushrooms for your filet mignon is a breeze, and the herb butter is the perfect touch that takes this dish to the next level.
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Get The Specimen Recipe from Food Network
Ingredients: vodka chilled, chocolate
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In this recipe, chef Grant Achatz tops seared scallops with a peanut butter panade that's thickened with bread crumbs to form a paste. He drizzles on a curry vinaigrette for a final, fragrant touch.
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Roasted asparagus and yellow peppers are tossed with a tangy dressing.
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Get Grilled Lobster with Yucatan-Style Recado (Spice Rub) Recipe from Food Network
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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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Get Warm Wax Bean Salad with Roasted Tomatoes and Sun-Dried Tomato Dressing Recipe from Food Network
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Get Couscous Stuffed Chicken Breast with Feta, Sun-Dried Tomatoes and Kalamata Olives Recipe from Food Network