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There are a lot of ingredients in this bright and bold-tasting pork salad recipe; they add up to a vibrant dish you can serve warm or at room temperature to a spice-loving crowd Lean pork tenderloin is marinated with chiles, ginger root and cilantro, grilled or broiled, then combined with cabbage, fresh herbs and nuts and coconut for richness A bit of reserved marinade serves as the dressing
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This is a tasty vegetarian version of a Chinese classic. You won't even be able to tell it isn't chicken! Seitan is made from wheat gluten and is very high in protein and low in fat. I recommend using a chicken-style variety.
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Steaming fish is quick and simple. In this version, with fragrant chives and garlic, the results are superbly moist.
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This savory rice dish is dotted with sweet golden raisins for a light fruity flavor.
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Refined and delicious artichoke soup, made from the hearts of fresh globe artichokes, leeks, shallots, yukon gold potatoes, stock, a little cream, and herbs.
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Show that special someone you care, with this flavorful sauce of dill, thyme, and balsamic vinegar! Paired with steak and a salad, this quick sauce will finish the meal so you can get down to the romance.
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Salmon steaks are marinated in a tangy lime juice mixture, broiled, and served with lettuce, tomatoes, green onions and lime wedges. This recipe is great on the grill, too!
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This recipe is by Pierre Franey and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This barbecue side comes from Chef Peter McAndrews of Philadelphia restaurant Modo Mio.