Divers Sea Scallops with Citrus Beurre Blanc and Tabouleh-Apricot-Walnut Salad
For the salad, place bulgur in a bowl with the salt. Pour boiling water over, cover and let stand 15 minutes. Add olive oil and…
Pork with Fig Preserves
A succulent pork tenderloin using only simple pantry ingredients makes dinner a snap.
Cut steak into thin slices. Combine soy sauce and sugar in a gallon-size zip-top plastic bag. Add ginger and garlic. Add sliced steak and seal…
Buttermilk Cornbread Dressing with Sausage and Figs
Preheat oven to 325 F. Place toasted cornbread cubes in a large bowl, and set aside. Saute sausage in small nonstick pan over medium-high heat…
Separate each biscuit into two or three layers. Pat them out and spread evenly over a lightly greased 12-inch pizza pan or cookie sheet. Bake…
Linguine with Anchovies
Heat olive oil in a large skillet. Add garlic cloves, anchovy fillets and red pepper flakes. Cook until anchovies melt into oil. Stir in cooked…
Bruschetta with Tomato and Arugula
Ripe tomatoes and leafy green arugula converge a top this simple and summery Italian appetizer.
Wild Salmon Hash
Salmon, potatoes and leeks meld in this super-flavorful salmon hash — a great brunch meal.
Tater Tot Hotdish
Turn this home-style casserole into something a bit more elegant by using individual ramekins.
Baked Pork Chops with Cheese
Preheat oven to 375 F. Brown chops in butter for 5 minutes. Remove from pan and pour off juices into a casserole dish. Line the…
Salmon Pasta Salad with Zucchini and Artichoke Hearts
A cold pasta salad that stars salmon and fresh vegetables.