A simple butter sauce along with seasonal veggies highlight the delicate flavor of scallops.
For your next party, try this recipe for ricotta, lacinato kale and blood orange with pistachio crackers. The rich, creamery appetizer is sure to be a hit!
One of Timaree Hagenburger's students grew up eating muesli for breakfast in Switzerland and won over her classmates with the recipe. "We had fun making customized combinations, just like Tracy and I did on California Bountiful TV. Set up your own Muesli Foodie BarTM and invite your family and friends to enjoy this food that loves you back!"
Hail, Caesar! Take your salad to the next level with this recipe.
Looking for a new way to jazz up your vegetables? Chef Bruce Hill says grilling them adds a delicious caramelizing effect. Stir in a little garum, or fish sauce, for a subtle kick, and your broccolini will be singing with flavor!
Roast sweet scallops in butter and pair with endive and a savory raisin and caper sauce, and you've got a delicious combination!
For those who say they don't like Brussels sprouts, this Spanish twist on a classic recipe might just change your mind!
To make this refreshing spin on a martini, chef Jonathan Rollo muddles basil and cucumber the same way he'd mash the ingredients for a mojito. Then he pours in soju (a distilled, vodka-like rice liquor) and some fresh lemonade.
This is one of those recipes that can meet you wherever your mood and the seasons take you. Use any vinaigrette you'd like, and feel free to substitute pea sprouts or other garnishes for the shaved carrot.
