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Get Curry Chicken Salad Recipe from Food Network
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This recipe makes extra dressing; refrigerate it in an airtight container, up to 3 days.
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This tasty marinade pairs perfectly with grilled shrimp; serve with a salad and potatoes for a full meal, or serve alone as an appetizer.
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This is a delicious appetizer that can be cooked in a few minutes, adapted from a dish served by José Andrés at The Bazaar, his restaurant in Los Angeles Over several visits, I enjoyed his extravagant treats, like the sticks of foie gras wrapped in cotton candy and the crispy cones filled with cauliflower cream and American caviar, but the dish I kept thinking about was “Salty Wrinkled Potatoes.” He flies in potatoes from Cape Verde I pick up fingerling potatoes from our local farmers’ market and can’t tell the difference
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Get Chorizo and Corn Bread Stuffing Recipe from Food Network
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Seared scallops are served warm with a spicy, fresh pineapple, mango, cucumber, and bell pepper salsa. Simple, colorful, and delicious.
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Dr. Weil believes cooked mushrooms are more nutritious than raw ones, so F&W's Grace Parisi developed this vegetarian entrée of grilled mushrooms filled with smoky chiles.
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Paula Wolfert visited the kitchens of Dar Yacout, where the cooks still use charcoal fires to make dishes like lush and smoky roasted-eggplant salad.
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Pureed black beans give this hearty soup a creamy texture. Make it as spicy as you like by adding more or less red pepper flakes.
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Warm flour tortillas filled with eggs and sauteed vegetables.
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Black beans are blended with cilantro, lime juice, and sesame oil in this quick and easy hummus dip or sandwich spread made without tahini.
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A wonderful overnight marinade gives your pork tenderloin a wonderful lime-grilled flavor. You can also grill one tenderloin and freeze the other for future use.