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To make watermelon puree, put seedless chunks of watermelon in a blender and pulse, then push the puree through a mesh sieve to make it smoother (Cutting a whole watermelon might make your kitchen look like a Gallagher set, so it’s O.K to use precut watermelon from a supermarket.)
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Get Charred Beef Medallions with Poblano-Margarita Sauce Recipe from Food Network
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Slather a bit of the Big Easy on your next chicken salad sandwich.
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A Jewish-American breakfast classic becomes an addictive appetizer.
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Soy sauce, olive oil, lemon, and garlic are combined for a one-hour steak marinade. Marinate less tender cuts of steak for longer. Recipe can be multiplied.
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This recipe for a Mexican-style chile marinade and sauce is perfect for flavoring pork and chicken dishes.
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When skirt steak is paired with tender greens and a citrus dressing, it becomes a main-course salad.
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Make these sweet and spicy chicken tacos for your next taco night.
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If marmalade is not your favorite type of fruit preserve, it's most likely because of those bitter flavors from the white parts of whatever type of citrus was used. That is not an issue with this gorgeous kumquat marmalade.
Ingredients: kumquats, zest, sugar, water
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Frozen edamame replace the chickpeas in this untraditional spin on a traditional hummus. Tahini, garlic, cilantro, and lemon juice add plenty of flavor, too.
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Get Pesto Potato Salad Recipe from Food Network