Recipe Of The Week
Spicy sriracha sauce gives this dish just the right sizzle to add interest without overpowering the flavors and textures. And the citrus and brown sugar notes create a mellow finish.
The crunch of fresh sweet corn is the best part of this creamy, cheesy, spicy dip that is sure to fire up your next get together. The smoky flavor of chorizo brings this dip to a whole other level.
The most tender cut available, the tenderloin is lean and boneless. This entrée is great for Mother’s Day menus or any Sunday supper.
Big bold Asian flavors such as fennel, ginger and star anise give this traditional recipe a modern flair. It’s good menu choice for any night of the week and it makes a fine Passover entree.
Turn the heat up or down by adding the Cajun seasoning to taste. But don’t be afraid of a little kick. The grapes will balance out the punch of heat. Serve with brown rice and green beans.
Celebrity chef Jacques Pepin worked for Howard Johnson in the 1960s developing and refining some of the chain’s most popular dishes. Pepin’s autobiography, “The Apprentice: My Life in the Kitchen,” contains this chowder recipe. “
The grapefruit’s tartness brightens the salmon. Would halibut, swordfish or tilapia work? You bet! Serve with small red potatoes (halved, boiled and buttered).
There will be plenty of fattening foods at the football parties this weekend, so why not try something healthy! Check out the ‘Recipe of the Week’ from Heather McPherson!
Looking for an amazingly delicious side to go with that BBQ sandwich or a grilled mahi? Serve Almond Caper Potato Salad with any grilled fish or meat or other simple entrées.
Green Beans with Sherry Mushroom Sauce is an easy, sophisticated twist on the ubiquitous holiday green bean casserole theme. To save time on Thanksgiving Day, the green beans and mushroom sauce can be cooked the day before and refrigerated in tightly covered separate containers.