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Take five minutes today to make the starter, also called sponge, and tomorrow you can bake two loaves of this marvelous, slightly sour, rustic Italian bread that has a hearty crust.
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Corned beef hash cakes are topped with baby arugula, a poached egg, and a drizzle of hollandaise sauce and balsamic glaze.
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Shrimp, tuna, and scallops combine with fresh herbs and spices, sun-dried tomatoes, and red chile peppers. Serve with lemon wedges. Substitute salmon, crab, or sole to create a variety of delicious alternatives.
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Grilling the fish and making a sauce with fat-free fromage blanc keeps the calorie count down in this variation on the classic fried-fish sandwich.
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Fresh morel mushrooms are stuffed with a savory cream cheese and crab filling then baked in this recipe for a tasty bite-size appetizer.
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Add a bit of crunch to your crab cakes with a crisp apple salad!
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Chicken breast is coated in a delicately spiced, and slightly sweet breading, then baked with grapefruit juice and nectarine.
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Recipe for Apple Polenta Cake with Walnut Oil, as seen in the October 2008 issue of 'O, The Oprah Magazine.'
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Boxed stuffing mix and tart dried cherries help turn pork chips into a great meal for a cool fall evening.
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Get Greek Meatballs and Tzatziki Recipe from Food Network
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A savory stuffing with a touch of sweetness from currants steeped in sherry.
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It seems, in Europe alone, many countries have their own special version of meatball dishes, from Swedish Meatballs to German Meatballs in brown or white sauce...