Mariani uses various heirloom cucumbers for this savory-sweet salad; if you can find them, flaunt them. If not, just use a mix of mini and English hothouse cucumbers, which are available year-round.
Author: Kelly Mariani
Author: Shelley Wiseman
This marinade amounts listed is enough for 1 pound of salmon fillets or salmon steaks, you may double but make two separate marinade recipes in two separate bowls (1 pound of salmon for each resealable...
Author: Kittencalrecipezazz
Author: Chad Robertson
Author: Patricia Thieffry
Author: Leigh Vickery
Author: Tom Douglas
Author: Rozanne Gold
This is not your usual tuna salad! This salad also makes a great sandwich (both hot & cold... look for my other tuna recipes!
Author: Leopard Apron
Author: Bon Appétit Test Kitchen
Author: Ian Knauer
Author: Rick Rodgers
Author: Hannah Levitz
Author: Paul Grimes
Throw sweet potatoes right on the grill for a great cookout side dish; then dress with a bright, herbaceous vinaigrette.
The freshest corn is so delicious that you don't need to bother cooking it. Simply toss the kernels with vinaigrette, tiny heirloom tomatoes, and steamed lobster. What's not to love? It's no question.
Author: Emeril Lagasse
Flaming desserts-like this one and crepes suzette-were all the rage at fine dining establishments in the sixties. The title here refers to the sweet cherries, dried cherries and cherry juice-enhanced by...
This low-fuss, spreadable salt-and-pepper butter makes seasoning your grilled corn a one-step affair at the dinner table.
Author: Anna Stockwell
Author: Mark Bittman
Author: Diane Kochilas
Is it a salad? Is it a dessert? The truth is, I just don't know. Fruity, savory, crunchy, spicy and sweet: the kind of combination that simply cannot fail to please.
Author: Sabrina Ghayour
The yield for these ice pops depends on the size of your molds - you could use anything from paper cups to store-bought specialty molds.
Author: Jeanne Thiel Kelley
You'll add the bok choy to the noodles during the last minute of cooking, and punch up a quick broth with ground pork, miso, and soaked dried mushrooms.
Author: Rhoda Boone