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Eat well, eat healthy with this herbed chicken sauteed with mushrooms and Marsala wine.
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"I started making these fish cakes to use up leftover bits of salmon and potato," says Sera Pelle, who enjoys them for breakfast or dinner.
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At the chicken emporium Bantam + Biddy in Atlanta, chef Shaun Doty makes a simple, vibrant piri piri sauce with sautéed vegetables, garlic, and two kinds of chiles.
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A flavorful stock is the key to successful vegetarian cooking. Carrots, celery, onion, scallions, garlic, parsley, thyme and bay leaf are combined to create 2 quarts of this versatile stock.
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Pick your favorite type of berries, and enjoy them baked with oats and wheat germ in these moist muffins!
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These almond flour carob brownies sweetened with agave and sucanat are studded with walnuts and make for a moist, chewy gluten-free treat.
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This divine combination of sweet red peppers and sweet red onions goes very well with lamb. To add a little variety, add 1/4 cup raisins before serving, it's delicious!
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Long-grain rice absorbs a broth of pureed green chiles, cilantro, and tomatillos, giving you a flavor-packed yet easy green rice side dish.
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The sweet flavors of this relish creates an exotic accompaniment to fish or chicken. Try pairing with Thai, Indian, or Caribbean dishes or serve with Tortilla chips. Besides the lift to your tastebuds, the relish will add texture and color to your plate.
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Get Ragu Alla Bolognese Recipe from Food Network
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Get Lamb Osso Bucco with Rustic Lamb Demi-glace Recipe from Food Network
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This recipe illustrates a special technique of smoking scallops, although the same process can be used to smoke other fish and shellfish.