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Simple recipe for delicious frog's legs that are breaded with cracker crumbs and cornmeal, then fried in oil.
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These chewy, nutty, white-chocolate-dipped sweets are a little bit granola bar, a little bit trail mix.
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This copycat recipe for red relish is perfect for summer grilling as a condiment for burgers or anything else you like.
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Salsa verde is a pungent Italian sauce made with capers, parsley and anchovies. It stands up nicely to the meaty tuna steaks, while serving as a perfect foil for the mild avocado.
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Perfect proportions and interesting ingredients create a great dressing. Corn syrup and pectin are the real surprises, but this blended vinegar and oil dressing with lots of herbs, is sensational.
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If you like the robust flavor of olives, tomatoes, and rosemary, this is the dish for you. I find it works best using a cast iron skillet.
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A plate of red and yellow bell peppers tossed with a tangy dressing pleases both the eye and the palate. You can use peppers of only one color, if you prefer, or include an orange and a green bell pepper for a truly spectacular effect.
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Elegant. Garnish with a slice of lemon and a mint leaf.
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Okra, shrimp, and a variety of sauteed vegetables are used to create a thick stew, even without the dark roux found in traditional gumbo recipes.
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This chicken in this recipe is keeping some pretty fine company. Lots of color - green pepper and pimento. Lots of crunch - potato chips and almonds. And then there 's the cheese and creamy mayonnaise. Serves twelve.
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You can use the first two steps as a basic recipe for cooking a turkey breast half; the cooked meat can be sliced and served as is.
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Pork tenderloin is marinated with soy sauce, oyster sauce, honey, and ginger in this easy outdoor dish. Serve it with your favorite salad for a tasty dinner.