Canned Tuna Ceviche
Transform ordinary canned tuna into a zesty, flavorful lunch with a Latin flair by adding fresh lime juice, cilantro, jalapeño, tomato and avocado in this easy tuna ceviche – so good!
Spice-Rubbed Chicken Breast Tacos with Grilled Poblanos, BBQ Onions and Coleslaw
Get Spice-Rubbed Chicken Breast Tacos with Grilled Poblanos, BBQ Onions and Coleslaw Recipe from Food Network
Kale & Monterey Jack Quesadillas with Avocado, Radishes & Fried Eggs
Tex-Mex, or north-of-the-border adaptations of classic Mexican dishes, is the ultimate comfort cuisine. It combines authentic Mexican ingredients—warm tortillas, tart crema and creamy avocado—with all-American flavors and textures. In this recipe, we’re making Tex-Mex quesadillas featuring mild, luscious Monterey Jack cheese (named for the city of Monterey in Northern California). Filled with spiced kale and topped with peppery radishes and fried eggs, these gourmet quesadillas are a…
Thai Green Coconut Curry with Sweet Potato, Green Beans & Jasmine Rice
In this incredibly satisfying, Thai-inspired dish, we’re making a green coconut curry with sweet potato and crisp, late-summer green beans. Green curry paste—made with ground green chile peppers, herbs and spices—provides amazing layers of flavor and heat. It pairs perfectly with creamy coconut milk, fresh lime juice and a little zest. And to soak up the dish’s flavors, we’re serving fragrant jasmine rice right on top, to stir into the rich broth, along with cilantro and chopped cashews.
Two-Cheese Chicken Quesadillas with Chive-Sour Cream & Spinach and Apple Salad
We’re taking this fun dish to the next level with two kinds of cheese and a crunchy, gourmet salad. Pepper Jack cheese is a version of Monterey Jack, a delicate, mild variety first made by Californian friars in the 1800’s. For Pepper Jack, jalapenos are added directly to the cheese curds during production. The finished cheese is smooth and buttery with a kick of spice.
Mexican-Spiced Barramundi with Kale, Sweet Potato, & Avocado Salad
Zesty spiced barramundi is the perfect partner for a salad of roasted sweet potato and kale, marinated in a creamy avocado and citrus dressing to soften the leaves.
Roasted Barramundi with Blueberry Salsa
As easy as it is impressive, Roasted Barramundi with Blueberry Salsa makes for a light and incredibly flavorful summer dinner!
Grilled Chicken with Kumquat-Lemongrass Dressing
This delicious recipe for grilled chicken with kumquat-lemongrass dressing comes courtesy of chef Jean-Georges Vongerichten.
Chicken & Poblano Chilaquiles with Escarole & Avocado Salad
Chilaquiles are a traditional Mexican breakfast dish. The flavors of the green or red salsa, the condiments, and the add-ins can vary greatly by region, but the concept of corn tortillas covered in sauce remains the same. In this recipe, we coat the crispy tortillas in the sauce at the last minute, just like the version popular in Central Mexico, to maintain some texture.
Spiced Cauliflower & Jasmine Rice with Poblano Pepper & Cilantro-Yogurt Sauce
In this recipe, cauliflower gets the star treatment: we’re quickly braising it, then dusting it with flour and a vibrant spice blend before returning it to the pan, for crispy results. Coated in sweet chili sauce (along with poblano pepper) and served over rice, it all makes for irresistible vegetarian fare. (Chefs, your cauliflower may be white, orange, green, or purple!)
Curried Chickpea Encrusted Fish with Jalapeno Lime Tartar Sauce
Curried Chickpea Encrusted Fish with Jalapeno Lime Tartar Sauce is the perfect crunchy nut-free topping everyone can enjoy!
Mexican-Style Chopped Salad with Chicken & Corn
Chopped salads have recently been added to the list of food crazes to sweep the nation in recent years. There’s a reason why they’re so popular—they feature small bites of lots of fresh, tasty ingredients! This one is a nod to Mexican cuisine where radishes and corn add crunch, and queso fresco, a mild, unaged cheese adds a touch of salty creaminess.
Sweet Miso Cod with Snap Peas, Farro & Lime Beurre Blanc
This dish combines the sweet, earthy essence of miso with the citrus bite of lime. The roasted cod is accompanied by crisp sugar snap peas and farro, an Italian whole grain. Farro’s nutty, chewy texture is versatile enough to pair with almost any other flavors. Not only is this recipe super fast, but it also explodes with a unique combination of flavors and textures.
Barramundi & Caribbean Tomato Sauce with Coconut Rice & Spinach
Tonight's recipe takes inspiration from the complex fish stews popular in Jamaica and the Caribbean. Barramundi pairs perfectly with a rich tomato sauce, cooked with a bit of molasses and a blend of spices like dried bell pepper, cayenne and allspice. (After browning the skin side of the barramundi, we're finishing the other side in the sauce, preserving the crispy texture on top.) These warming flavors find a cooling counterpoint in a side of coconut rice.
Filippo Berio | Olio Extra Vergine di Oliva | Dal Campo alla Bottiglia
Filippo Berio garantisce identità e qualità dell’olio extra vergine di oliva con controlli in tutte le fasi di produzione, dal campo alla bottiglia.