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This shrimp ceviche is prepared Sinaloa-Style with serrano and jalapeno chile peppers, tomatoes, red onion, and plenty of fresh lime juice.
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A sweet eggy challah, made with honey and olive oil for rich flavor, is braided with a 4-strand braid, then glazed and baked to a beautiful light golden brown.
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Dry English mustard delivers much more of a burn than yellow ballpark mustard, so even used in a pickling liquid, it can lend some surprising heat.
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This quick and easy recipe for fried rice with a hint of sesame oil makes a tasty vegan side dish you can change up to suit your tastes.
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When making vinaigrette, think outside of the salad bowl: It is also a great sauce for fish and other light proteins.
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Get Kale and Quinoa Salad Recipe from Food Network
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You dont need to make a special trip to the fish shop for smoked trout. The fish counter at most grocery stores will have it, vacuum-packed like many brands of bacon. We used plain smoked trout fillets, but the black-peppercorn type would be good,
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Your party guests will love these petite sweets, inspired by a similar dish in Lauren Conrad's Celebrate.
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Using a slow cooker, this thick and tasty tomato ketchup practically cooks itself.
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Fresh mussels are steamed in a cream broth flavored with fennel, tomato, and Greek ouzo.
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Top Shelf Margaritas sure to please the avid 'rita fanatic; as with anything, fresh ingredients are the key to a quality result, so we start with our own syrup and sour mix.