Author: Lillian Chou
Author: Mark Bittman
Named for the island off the coast of Georgia, this dish can serve as a rich appetizer or an elegant main dish! This comes from my "America Cooks" cookbook! I love it for it's simplicity and elegance!...
Author: Bobtail
Author: Donald Link
Author: Dai Due, Austin, TX
Author: Catherine McCord
Make and share this Shrimp and Artichokes over Parmesan Grits recipe from Food.com.
Author: DailyInspiration
With lots of fiber and slow-digesting carbs, these Sweet Potato Breakfast Bowls won't put you into a sugar coma.
Author: Steph Gaudreau
Make and share this Slow Cooker Pulled Pork recipe from Food.com.
Author: AZPARZYCH
This is my own creation. We had an extra guest for dinner and needed to expand the salmon out a bit, so I decided to utilize the few shrimp we had left in the freezer. Also just happened to have some colorful...
Author: L. Duch
These super-moist and delicious cookies are made with a secret ingredient: banana!
Author: Candice Kumai
Author: Jill Silverman Hough
Author: Dale Van Sky
Make and share this Honey Garlic Salmon With Brussel Sprouts recipe from Food.com.
Author: David Hawkins
A casserole cooked under the broiler! You can make it with different meats but they must be the sort that are tender with short cooking times e.g. good quality frying steak, or pork fillet.
Author: Heather
Author: Georgia Downard
Author: Anna Beth
Author: Edward Lee
Author: Victoria Abbott Riccardi
You can use any thinly shaved or sliced vegetable you like, and customize your sandwiches accordingly.
Author: Molly Baz
Author: Gina Marie Miraglia Eriquez
I love getting some color into my salads. In this recipe it's by adding some pink grapefruit and radishes. Combining fresh flavors with a good source of protein scores this salad top marks for energy and...
Author: Amelia Freer
Author: Kelly Mickle
Author: Roberta Lee, M.D.
from the blog "Closet Cooking" - http://closetcooking.blogspot.com/2010/01/shrimp-linguine-in-tomato-and-white.html
Author: ellie3763
Author: Bon Appétit Test Kitchen
This recipe comes from the book: "Toll House, Tried and True Recipes", a compilation of recipes, written by the Chef/Owner, Ruth Wakefield. The noodle ring requires a ring pan; I use a 10-inch diameter...
Author: lynnski LA
Author: Nava Atlas
Author: Melissa Roberts
Ray's Boathouse, Seattle, Washington. This exquisite sake kasu black cod is almost synonymous with Seattle's famed Ray's Boathouse. Sake kasu is a thick paste made from the lees, or leftovers, from the...
Author: lazyme
Author: Bon Appétit Test Kitchen
Author: Andrea Albin
Author: Lillian Chou
Based on a recipe from Australian magazine Recipe+. The original called for canned tuna which I have changed to canned salmon. Upon making this I have changed some of the quantities to suit our tastes...
Author: ImPat
Author: Dan Barber