BROCCOLI, BACON AND CHEDDAR CHOWDERServes 6.Note: You can substitute 5 cups chopped cooked fresh broccoli (about 3 large stalks) for...
BELL PEPPERS STUFFED WITH SPICY PORK FRIED RICEServes 4.From "Simply Ming in Your Kitchen," by Ming Tsai and Arthur Boehm.•...
MOROCCAN CHICKEN WITH SPINACH AND COUSCOUSServes 4.Note: For more flavor, sprinkle a little paprika on the chicken before it's cooked,...
POBLANOS STUFFED WITH CHEDDAR AND CHICKENServes 4.Note: Substitute black beans for the chicken for a vegetarian option. From "Fine Cooking...
BROILED LAMB SKEWERS WITH BABY ARUGULAServes 2.Note: If using bamboo skewers, soak them in water for 30 minutes before threading...
STIR-FRIED CHINESE CHICKEN AND PEANUTSServes 2 to 4.Note: Have all the prep done before you start to stir-fry. To make...
GRILLED HANGER STEAK
GRILLED SALMON AND GORGONZOLA PANINI
GRILLED FISH TACOS WITH CILANTRO CABBAGE AND CHIPOTLE ADOBO AIOLIMakes 12.Note: You will need a durable fish that doesn't fall...
GRILLED DIJON STEAK WITH POTATO-GREEN BEAN SALAD
GRILLED TUNA WITH VEGETABLE AND WHITE BEAN SALSAServes 6.From "The New California Cook," by Diane Rossen Worthington.Marinade:• 2 medium shallots,...
Poll: Which of Rick Nelson’s must-try foods at the State Fair do you most want to try?