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This California-style fusion sushi features untraditional but delicious smoked salmon and cream cheese rolled into nori seaweed sheets with sushi rice, then sliced into rounds.
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Turn your morning tomato juice into a savory eye-opening drink by adding steak sauce, smoky barbeque sauce, and a hint of spice. Serve on ice with a lemon wedge and a celery stick, if you like. It makes a perfect bloody mary when you add vodka.
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An ex of mine gave me the recipe, but it was a little bland, and over the years, I've jazzed it up to something spicy and rich, and totally pantry ready for those...
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Zucchini boats are stuffed with a flavorful vegetable and sausage mixture and topped with Parmesan and pepper Jack cheeses in this easy dinner recipe.
cooking.nytimes.com
Memorable dishes sometimes come out of nowhere One recent evening in Tarragona, just south of Barcelona, I wandered past a number of cafes and tapas bars Txantxangorri, a Basque place serving rice dishes — not paellas — was the only one that had seats
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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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Spices typical in Mexican cuisine and the freshness of cilantro and lime give this hearty soup a freshness you will love.
cooking.nytimes.com
This creamy puree can be served hot or cold, so it makes a great summer soup.
cooking.nytimes.com
Given a choice, I always prefer white corn -- the sweetest and most tender you can find Although new hybrids make corn on the cob much hardier and longer-lasting than it used to be, I am still from the out-of-the-fields-and-into-the-pot school of corn cooking If you don't grow your own, try to find a farmer's market that sells fresh corn picked that morning.''
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The winning combination of garlic, basil, oregano and onion definitely shine in this delicious herb bread that also contains a potent helping of Romano cheese.
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Crispy on the outside and chewy on the inside, these little rice cakes make a great starter, side or even main dish for any meal. Keeping the elements separate...
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I took the idea of wrapping beef in pastry from the traditional beef Wellington to make a simpler dish with the kick of fennel seeds and cayenne. I serve these with tomato sauce.