Simple pan seared grouper or other white fish, served with a hearts of palm salad and key lime browned butter sauce. It’s an ode to Florida.
Quick and Easy
Thai green curry is a great way to cook something exotic quickly and easily, with whatever protein you have. In this case, venison.
A simple, blended avocado tomatillo salsa recipe that might look like guacamole or salsa verde, but it isn’t. It’s the best of both worlds. Great for chips or on tacos.
Royal red shrimp are one of North America’s finest shrimp. Here’s why you should seek them out, and how to cook them.
Salsa de chile de arbol is that really hot, smooth salsa you see in many Mexican restaurants. Here’s how to make it.
A pheasant stir-fry done Sichuan style, with the spicy flavor combination called “fish fragrant,” which has nothing to do with fish.
In Argentina, chimichurri comes in two colors, the customary green and red chimichurri. This one adds sweet and hot peppers, plus paprika.
Easy to make, great for hot weather, and traditionally done with squab, these lettuce cups are a fantastic way to cook your doves this season.