From Food and Wine magazine. A staff favorite! It's also a favorite of mine. For something so easy, this has great flavor. I wouldn't skip any ingredients. Lightly toasting the bread makes a difference, too, don't skip that. Get ready for a fun flavor adventure!
*Cook time includes 1 hour refrigeration time.*
Great Mediterranean flavors in this fish recipe. Simple, elegant, tasty and healthy, too! Recipe from the Food Network Kitchens. Note: you don't need much salt because there is enough salty flavor from the olives and capers.
This recipe is by Jamie Oliver. It's easy to make, taking only about 30 minutes. You can use your choice of fish or shrimp (or a combination!). Firm fish works best, such as cod, haddock, etc. Have fun with it and enjoy!
Recipe by Rachael Ray. This recipe combines salty, sweet and savory in every bite. Green beans are included in the recipe to make this a complete meal! Note: I highly recommend prepping all of your ingredients before you start cooking. Enjoy!
This is an easy dessert, but also fancy enough to serve guests. I love these flavor combinations! Recipe courtesy of Tyler Florence. He serves this with rum raisin ice cream. *There is a note at the end of the directions that tells you how to toast coconut.
This is a comfort-food that is an adaptation of a Sara Moulton recipe. Basmati rice with the added flavors of whole spices toasted in oil, with lentils and potatoes. A bit of work, but well worth the effort.
This recipe has been on the menu at the Hali'imaile General Store Restaurant in Maui since almost day one and is their signature dish. It is very popular there. It also graced the cover of Food and Wine magazine once! You will need to make the white chocolate ganache a day in advance - this is not included in the cook time. The baked cheesecake will need to rest in the refrigerator for 4 to 6 hours, also not included in the cook time. Also, you will need to have a 10 inch fluted tart pan with a removable bottom. It's definitley a specialized recipe, but totally worth it! Just make sure you read the recipe through so you know what to expect. Note: the recipe calls for decorating the cheesecake with pineapple shortbread cookies, which I am omitting. I think it's perfect on its own.
I absolutely love this meal. Simply prepared salmon with a glaze and roasted vegetables. Can you say yum?! I found this recipe in an issue of Better Homes and Gardens. Side note: When I'm eating vegan, this is a great dinner to prepare so my family can enjoy the salmon and veggies, while I just eat the roasted veggies. I love that I don't have to make two separate dinners.
Recipe from Rachael Ray. You can use leftover boneless, skinless chicken breasts for this recipe (or poach some beforehand). All you need is a nice salad to complete this meal. Oh, and maybe a nice wine. :)
This traditional Portuguese recipe is courtesy of Emeril Lagasse. The sauce complements the meat pies very well, but could also be used on pasta or even as a pizza topping. It's a long recipe but really not that difficult. Read through the entire recipe first. Emeril wrote this to use as an appetizer, so there are 36 small meat pies. I suppose you could try to make the pies larger if you wanted to serve it as a main course. Enjoy!
From Jamie Oliver. A laksa is a cross between a curry and a stew and is traditionally served with noodles (but you could use rice). This recipe is really open to any type of fish or budget. You could try it with 14 oz. of salmon, cod, etc... in place of the scallops if you prefer. Enjoy!
This is a fun twist of the sandwich classic, by Grace Parisi for Food and Wine Magazine. She makes this ham salad mixed with crunchy rye bread croutons and little bits of Gruyere cheese. Then she tosses it in a mustardy dressing with celery and chives. Grace likes to wrap the salad in Bibb lettuce leaves for an inside-out sandwich. You may choose to serve any way you'd like. Note: you can prepare the rye croutons in advance.