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Perfect proportions and interesting ingredients create a great dressing. Corn syrup and pectin are the real surprises, but this blended vinegar and oil dressing with lots of herbs, is sensational.
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If you like the robust flavor of olives, tomatoes, and rosemary, this is the dish for you. I find it works best using a cast iron skillet.
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A plate of red and yellow bell peppers tossed with a tangy dressing pleases both the eye and the palate. You can use peppers of only one color, if you prefer, or include an orange and a green bell pepper for a truly spectacular effect.
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The simple sauce on the salmon is a bright, tangy combination of sauteed tomatoes, shallots, capers and vinegar.
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Caramelized onions give this incredible side dish a subtle sweetness, and the addition of horseradish gives it a little attitude! They make an absolutely fabulous side dish to prime rib, and have become a tradition every year at family holiday gatherings! To save time, the caramelized onions can be made ahead of time and refrigerated, then warmed before adding to the potatoes.
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Get CHICKEN VESUVIO Recipe from Food Network
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This creamy, spicy shrimp dish can be served alone with crusty bread or over angel hair pasta.
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Courtesy of The Good Stuff Cookbook by Spike Mendelsohn, this simple French fries recipe is served with a mango chutney-infused mayo.
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Get Steak au Poivre Recipe from Food Network
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Get Zesty Garden Vegetable Bread Salad Recipe from Food Network
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A rosemary and garlic vinaigrette join the blue cheese in balancing the sweetness of pears in this delicious appetizer pizza.
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Recipe courtesy of Lidia's Italy, Knopf 2007.