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Great textures and tastes in this salad of chickpeas, chopped apples, and nuts. A creamy honey-mustard dressing adds yet another taste dimension.
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Baked mahi mahi is topped with a butter-and-garlic sauce spiked with lemon juice and hot sauce in this southern-style recipe.
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A tart and pungent puree of tahini (sesame paste), lemon juice, yogurt and garlic is tossed with hot penne along with sauteed mushrooms, onions and sweet red bell peppers to make a delectably different dish of pasta.
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A tangy lemon dressing makes this main-course salad especially refreshing, and the only thing you have to cook is the pasta. If you find a fennel bulb with the dark-green feathery tops still on, chop some of them and toss into the pasta.
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This tantalizing appetizer mingles fresh ahi, avocado, cucumbers and spice and will impress the most knowledgeable food critic.
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These are the tastiest little ravioli-like cookies, filled with your favorite preserves (I like cherry). Everybody likes them.
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This is a basic cornmeal coating for fried fish. You can substitute any type of fish you like.
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This salmon-studded, creamy cream cheese dip is seasoned with lemon juice, dill, and seafood seasoning.
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Fresh tuna steaks are first rubbed with a bold blend of spices, then seared to a delicious medium-rare.
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If you've ever thought about drinking candy, then this recipe is for you. This whimsical martini is perfect for Easter or any gathering with friends.
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This cobbler combines huckleberries and peaches. Blueberries can be substituted if huckleberries aren't available. It's great served warm with vanilla ice cream.