Type of Food Archives - Page 22 of 36

Spicy Sweet Shrimp Stir-Fry

This tasty shrimp stir-fry is as versatile as it is simple to make. Serve it as an appetizer, over wok-tossed rice noodles or in an Asian-inspired noodle salad.

Tilapia Po’ Boys

Tilapia is an affordable, sustainable fish. Here, we use it in a healthy version of New Orleans-style po' boy sandwiches.

Sauteed Sablefish with Ginger-Soy Glaze

sauteed-sablefish-black-cod-soy-ginger-glaze

Sablefish, aka black cod or butterfish, is a fatty, mild-flavored fish with a luscious texture. Slathered with this ginger-soy glaze, it practically melts in your mouth.

Ceviche Salad with Bay Scallops

This confetti-colored ceviche salad with bay scallops has Asian-leanings (think ceviche meets green papaya salad) in a versatile summertime dish.

Alberto’s Grilled Marinated Asparagus

Use this asparagus--simple and addictive--as part of an antipasto dish, tossed with pasta, or simply snacking on out of hand.

Mississippi Caviar with Black-Eyed Peas & Cider Vinaigrette

This zesty, summery dish comes together in a flash when you use steamed, ready-to-eat black-eyed peas and precooked brown rice. A perfect summer salad or side.

No-Bake Peanut Butter Popcorn Treats

Peanut butter, chocolate, popcorn and a sprinkle of crunchy sea salt ... simply irresistible!

Barbecued Beef Brisket

Beef brisket is a tough cut that lends itself to slowly smoking on the barbecue. This beef brisket recipe is the ultimate slow food, but it's well worth the effort.

Braised and Seared Fennel Wedges

Served warm, these fennel wedges are make a fine side dish with roast chicken or pork. Served cool, they're a terrific finger-food appetizer.

Pearled Barley Risotto with Peas, Pecorino & Prosciutto

Pearled barley yields a creamy, toothsome risotto. And here’s your language lesson for the day: The Italian word for barley is orzo (not to be confused with the rice-shaped pasta of the same name), and risotto made with barley is called orzotto. Yes, we probably should call this orzotto, but most people will think of this as risotto. In any case, it’s delicious by any name. This recipe also would be tasty with pearled farro (labeled farro perlato) if you find it at gourmet markets, in which case, this would be farrotto.