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Linguine With Shrimp Scampi Barefoot Contessa Ina Garten

This is a light pasta dish with plenty of shrimp, garlic, and lemon. I have reduced the amount of lemon and salt from the original recipe to suit my DBF's...

Author: cookiedog

Grilled Halibut Niçoise with Market Vegetables

If it looks good at the market, it will be good in this salad.

Author: Andrew Knowlton

Orzo with Tomatoes, Feta, and Green Onions

Author: Giada De Laurentiis

Sautéed Spicy Dandelion Greens and Onions

Author: Gina Marie Miraglia Eriquez

Sauteed Dandelion Greens

Cicoria is a standard cooked green on menus all over Italy-it has a pleasing bitterness that's offset by the richness of the oil it's sautéed in. Sadly,...

Author: Gina Marie Miraglia Eriquez

Whole Baked Salmon

Author: Shula Udoff

Snow Peas with Toasted Almonds

Author: Maria Helm Sinskey

Spaghetti with Crab and Tomatoes

Author: Julia Turshen

Hoppin' John

Throughout the South this humble dish of "peas" and rice is eaten on New Year's Day for good luck, with a plate of greens, cooked with a hog jowl and plenty...

Author: John Martin Taylor

Irish Brown Bread

Known as wheaten bread in some parts of Ireland, this version of soda bread incorporates whole-wheat flour for a heartier crumb. Buttermilk adds a pleasant...

Asparagus and Mushroom Tarts

Author: Betty Rosbottom

Chipotle Pork Loin with Blueberry Kiwi Salsa

Tart kiwi and sweet blueberries make a unique salsa to dress your basic pork loin. This is a leaner cut of pork, so be sure not to overcook it; you can...

Author: Drew Ramsey, M.D.

Irish Cheddar and Stout Fondue

Roast potatoes and brussels sprouts to dip into this perfect St. Patrick's Day appetizer.

Author: Bon Appétit Test Kitchen

Garlic Sesame Purple Sprouting Broccoli

This was my first time cooking purple sprouting broccoli (it came in my CSA box) and it turned out delicious. You can eat the entire vegetable, I just...

Author: barbara

Giant Sunday Pancakes

Author: Galit Stevens

Garden Lentil Salad

Author: Marianne Mays

Artichoke and Parmesan Risotto

Author: Molly Stevens