Pan Seared Clams with white beans and chorizo by Chef Paul McGovern

This is a great dish anytime of the year. it's fast and easy just 1 pan also great to add to any cookout and can be done on the grill or side burner. Can be prepped the night before for a fast and easy dinner the next night. Also great with a light side salad

Mushrooms with Chipotle Chilies by Robyn Savoie

Chipotle chilies are jalapeños that have been smoke-dried. Their smoky flavor is the perfect foil for the mushrooms in this simple side dish.

Three Green Circus Stir-fry by Smokinhotchef

This is quick. This is delicious. This is chock full of vitamins and minerals This can be a main dish or a super easy side!

Noodles with Ginger and Cilantro by Robyn Savoie

Here is a simple noodle dish that goes well with most Asian dishes. It can also be served as a snack for two or three people.

new yorker pasta by maeghan

tips with paring knife,pull off tough skin from bottom of stalk toward broccoli flowerets. quarter or half if too larg. cut stalks into 2 inch pieces, if desired.save for soup or other use. broccoli should not be over cooked or it becomes strong tasting. also uncover a few times during boiling to retain bright green color

A Giveaway and homemade Mexican Chorizo by Spicie Foodie

I'm happy to announce my first giveaway to go along with this recipe. First we'll talk about the recipe then the giveaway. Chorizo, when Europeans hear this word they think of a fermented cured red sausage. But when North Americans hear chorizo they think of a crumbly meat red sausage. Spanish chorizo and Mexican chorizo are very…

Wattleseed Beef Tenderloin by Benjamin Christie

Whilst working at the Duxton Hotel in Singapore a few years back, I was inspired by a French chef who used to make dish he called Coffee Beef. The dish does sound unusual, however my version using wattleseed is rather subtle compared to the over powering strong coffee aromas that his dish produced. I first did this dish whilst guest…

Swordfish with fresh tomato sauce by Shawnna and Davide Busetti

In order to keep the swordfish the star of this show, only fresh, ripe tomatoes can be used. Before trying this dish, one might imagine that a tomato sauce would overpower the flavor of the fish, but nothing could be farther from the truth. The end result will be light and delicious.

Chilean Sea Bass with Caramelized Garlic, Bananas and Blueberries by Windle Grissett

This is a special recipe. Mixing savory garlic with bananas and blueberries.

Asparagus and Sprite Melon Salad w/Cambozola and Pancetta by Smokinhotchef

This fruit has origins in Japan and has been successfully cultivated in our own 'backyard' of North Carolina since the early 1990's . When ripe, this fruit is about the size of a grapefruit. The flesh of this melon is ivory to cream and can become a pale yellow with striations and mottling on the outside when fully ready to consume.…

Carne a la Gringo by Gene Sakahara and Sam Bozzo

Tequila Chicken with Plantain Croutons by The Gourmet Girl

The plantain croutons and tortilla bowl give this light salad just enough crunch to keep you 'happy.' A nice alternative recipe for Cinqo de Mayo.

Coconut Rum Shrimp Pasta by Emily Grace

A light, flavorful shrimp pasta I created by just experimenting one night for dinner. Perfect for a summer evening!

Sweet and Spicy Chicken by Kabot S

This is an adaptation of a similar recipe

The Banana Split...Deconstructed. A Light Variation On A Classic! by kathy gori

This is a post about Banana Splits and a confession. I have to be thoroughly honest here and say that I'm not an expert on banana splits. In fact I've never eaten a banana split. It's not that they haven't looked good, and I'm sure they taste great,…