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Get Roasted Game Hens Recipe from Food Network
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Get Blueberry-Pomegranate Power Bowl with Toasted Quinoa Croutons Recipe from Food Network
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Get Banana Pudding with Peanut Butter-Oatmeal Cookies Recipe from Food Network
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Get Saffron Poached Shrimp with Shaved Fennel and Citrus Vinaigrette Recipe from Food Network
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Get "A Bologna" - Calamari, Scallops and Clams with Roasted Fingerlings and Arugula Salad Recipe from Food Network
cooking.nytimes.com
Pork loin is an excellent cut to grill for a crowd The cut is larger and more marbled with fat than a lean tenderloin, which is entirely different and should not be used as a substitute in this recipe The pork loin has a richer flavor and meatier texture
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Get Grilled Shrimp, Watermelon and Feta Salad Recipe from Food Network
cooking.nytimes.com
In this simple dish, winter ingredients come together in a springlike way: a composed salad of shrimp and watercress, garnished with golden beets, celery and hard-cooked egg There’s a zippy horseradish rémoulade, spiked with fresh tarragon and dill.
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This recipe is by Amanda Hesser and takes 2 hours 30 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Use the half hour you would have spent waiting for lukewarm takeout to make your favorite Indian at home instead.