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You'll never look at peas the same way again. Peas combine with sauteed garlic and onions, and then simmer with a bit of chicken stock until tender.
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This is such a beautiful light summer salad with such subtle and fresh flavours.
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All the work has really been done for you, since you begin with a store bought dressing, and just fancy it up. A bit of oregano, a smidgen of dried basil and minced onion. A teaspoon of sugar and you 're done.
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Quinn Hatfield stuffs pickled ginger into slits in the salmon to infuse it with flavor. To keep the sliced fish intact and the ginger in place, he cleverly skewers the fillets before cooking.
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Get Grilled Pineapple-Jicama Salsa Recipe from Food Network
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If you don't have a pizza stone, use an inverted baking sheet and increase the baking time by two to three minutes. A piece of plain, unwaxed floss is perfect for thinly slicing the Taleggio cheese.
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Quick and easy pesto to top your pasta. A great change from red sauce.
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My great-grandmother Schneider always baked these German cookies for the Christmas holidays. These cookies have a distinctive flavor that comes from anise oil. A springerle rolling pin is best, but one can use cookie presses. They are best if made about two weeks in advance and then stored in an airtight container before eating.
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This gluten free Herb Cracker is egg free as well!
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Fresh pasta is literally at your fingertips as you knead together flour, salt, eggs and olive oil to make a delectable pasta dough.
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I created this simple carrot, apple and raisin salad with crunchy almonds during Hurricane Isabel in 2003. It's nutritious, doesn't require refrigeration, and is vegan.
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This is a great way to use every part of the fresh beets you buy. You can get two delicious side dishes out of this one vegetable.