Maple Bourbon Bacon Jam
Seared Scallops w/ a fresh strawberry basil salsa. A delicious appetizer that is sure to impress, in about 10 minutes.
Fresh Fig and Goat Cheese Salad with Pomegranate Agrodolce
Cherry tomato sauce with gnocchi.
Kahlua Chocolate Cake
These Walleye Rice Cakes are a great way to use leftover rice and fish!
Healthy Salmon Tacos. So easy to make. So good!
Fish in banana leaves - Goa style
This great Spanish seafood paella is an impressive dish to serve when entertaining a crowd.
Persillade Baked Mussels: A Sure-Fire Way of Cooking Mussels Without Them Having to Taste Like the Sea
The traditional full Irish breakfast gets a makeover as a salad
Octopus and Potato Salad. Flavours of surf and turf are combined perfectly in this Mediterranean summer salad.
Do you know how California King Salmon is caught? Trolling!
Plum and Rosemary Compote
Thai Sweet Chili Sauce in under 30 minutes!
Build your most beautiful bowl of soup ever! Tips for styling and photographing soups of all sorts.
A special tuna recipe shared by Chef Filippo Gozzoli: tuna carpaccio, pistachio essence and vegetable sprouts
Cabbage, Carrot, & Chicken Sir-Fry
Taco Quesadilla Pizzas
Crispy Zucchini Pasta - Spaghetti tossed in a creamy mustard and white wine sauce with crispy fried zucchini.
A chilled yogurt soup infused with fresh garlic and mint to cool you down on a hot summer day
Spicy low-carb shredded chicken tacos served in lettuce shells instead of tortillas.
Butter-Fried Oatmeal-Breaded Chicken with Zucchini Cream & Pesto on Pumpkin Mash
Homemade Angel Food Cake: Light and delicious, angel food cake has no fat and tastes fabulous!
Crisp & delicious vegan dessert : Cantaloupe in coconut rose cream :)
Vegan Southwest Quesadillas
Crab Cakes with Blood Orange Aioli Sauce
Three Bean Lamb Chili
a flavorful, gluten-free, and easy caramel macchiato angel food cake.
A Colorful And Healthy Salad Recipe By Italian Chef Andrea Aprea
Blueberry Lemon Mini Cupcakes: Gum paste colored with homemade blueberry jam
Fish with a zesty romesco sauce inspired by a dinner at London's Moro restaurant.
Some kind of hachis parmentier
Grilled chicken with mixed vegetable stew.