Author: Gina Marie Miraglia Eriquez
Author: Sarah Tenaglia
Author: Maggie Ruggiero
Author: David Guas
Author: Lillian Chou
Author: James Oseland
This is a Passover-friendly version of gondi, the Persian Jewish soup dumpling made from chickpea flour and ground chicken. What makes these matzo balls unique are the seasonings: cardamom, turmeric, and...
Author: Louisa Shafia
Author: Lisa Ahier
Author: Odile Guyader
I know it sounds kinda funny, but this is a spicy Thai appetizer, traditionally made with ground chicken. The tofu works well because it readily absorbs the seasonings. Serve with lime wedges for extra...
Author: Sharon123
Recipe by Nick Fauchald, From Pairing of the Day: June 2008, Beer vs Wine in F&W Magazine, June 2008 edition. In this spicy salad, plump grilled scallops sit on top of charred corn tossed with the ingredients...
Author: Manami
Shrimp are quick to cook, but still manage to feel rather special. This recipe borrows spices from the southern shores of India; I tasted a dish similar to this when I was learning about the local cuisine....
Author: Anjali Pathak
Author: Jill Silverman Hough
This recipe is proof that zucchini is a surprisingly delicious ingredient in cheese quesadillas.
Author: Bon Appétit Test Kitchen
Author: Audrey Saunders
Be anything but crabby after enjoying this sunny citrus bisque. You'll net half your daily folate needs per bowl.
Author: Jennifer Iserloh
While searching for healthier recipe alternatives on the 'net, I ran across this one on the Care2 website @ http://www.care2.com/greenliving/basil-lime-pumpkin-seed-pesto-recipe.html Adapted from Tassajara...
Author: SassiFras
Make and share this Cornmeal Crusted Scallops W/mint Chimichurri recipe from Food.com.
Author: chia2160
A wonderful steak recipe with pizzazz! Diana Henry, one of my favourite British chefs, jazzes up this steak recipe with the sensational South American flavours of peppery flat leaf parsley, garlic, lime...
Author: French Tart
This non-traditional larb recipe may not be vegetarian-there's still fish sauce-but it puts the focus on nutty cauliflower, making it very vegetable driven.
Author: James Syhabout