April is coming to an end and we are now entering the season of transition from spring to summer. It is time to start embracing the brightness of fresh herbs and vegetables, and today I have two great ...

2 C Cornmeal mixed with 1 tsp old bay seasoning, 1 tsp salt and ½ tsp coriander, ½ tsp parsley Dredge fish in flour, then egg then the cornmeal mixture. Fry in hot oil until golden brown each side.

Note: Cumin, coriander and lime give this easy-to-grill chicken loads of flavor and a bit of a south-of-the-border twist. From Meredith Deeds. • 1 whole chicken (3 to 4 lb.) Pat chicken dry with paper ...

Add Yahoo as a preferred source to see more of our stories on Google. Drop a bowl of pesto pasta down and watch dinner guests become enchanted by the verdant sauce. The classic combination of salty ...

INGREDIENTS 2 limes, for juice 1 bunch fresh cilantro 4 cloves fresh garlic 1 (10-oz) package fresh shelled edamame, divided 3 tablespoons olive oil, divided 1/4 teaspoon crushed red pepper 4 firm ...

Season chicken with salt, pepper and garlic powder. In a skillet sprayed with cooking spray, saute chicken over medium high heat and cooked through. Toss cooked, seasoned chicken with the pesto. Fill ...

For the pesto: Finely chop the nuts and garlic in a food processor. Add the cilantro, arugula, lime juice and zest and process to coarse puree. With the machine running, add the olive oil in a thin ...

Angie Horkan with the Wisconsin Beef Council has a delicious appetizer for entertaining on the patio this summer. 2 beef Ranch Steaks, cut 1 inch thick (about 8 ounces each) 24 slices baguette bread, ...

If there’s one herb San Antonio knows, it’s cilantro. We sprinkle liberal fistfuls of it on so many of our favorite foods here. And thanks to that collective appetite for cilantro, I’ll bet nearly ...

Recently I received a desperate call from a girlfriend: “I need a fish recipe to impress a new man!” I’m pretty simple with my fish recipes; and, they usually go along the lines of a firm fish (like ...

It’s the beginning of barbecue season, and you could just slap a slab on the grill. But why, when some prominent chefs have elevated the lowly burger to new and gourmet heights? Ho-hum buns have been ...