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Shrimp, tuna, and scallops combine with fresh herbs and spices, sun-dried tomatoes, and red chile peppers. Serve with lemon wedges. Substitute salmon, crab, or sole to create a variety of delicious alternatives.
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This sauce is an old standby for my Sunday dinners at home.
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Tri tip is seasoned with a mixture of thyme, basil, marjoram, mustard, and red wine to produce a simple and delicious roast.
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This is a spicy Thai variety on our favorite pumpkin soup. You can make it mild spicy or hot spicy by using different types of chilies. Instead of the traditional sour cream, this recipe uses coconut cream. Quick 'n' easy!
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This hearty black bean chili has ground turkey, is flavored with chili powder, oregano and basil, and perked up with a spoonful of red wine vinegar.
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This Portuguese main dish calls for pork to be marinated for days in red wine vinegar, wine, and an assortment of seasonings.
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Get No-Fry Sheet-Pan Eggplant Parmesan Recipe from Food Network
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Stuffed beef tenderloin is always an impressive main course This one is summery, with a zesty, garlicky herb pesto, ideal for grilling over coals It is delicious served at room temperature for an elegant summer buffet
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Thinly-pounded chicken breasts are coated with the right spice mix and deep-fried to make the best copycat Chick-fil-A sandwiches you can enjoy at home.
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Get Roasted Cauliflower Steaks with Golden Raisins and Pine Nuts Recipe from Food Network
www.chowhound.com
This Thai-inspired dish is based loosely on gai pad grapao (ไก่ผัดกะเพรา, English: chicken with chillies and holy basil), but with the spiciness toned down and...