This recipe, along with the separate one for the spicy vinaigrette, more than fills the bill. The rich but subtle flavor of avocado is a marvelous foil for the taste of fresh shellfish, ...

From "Ralph Brennan's New Orleans Seafood Cookbook," this versatile and classic combination can be an appetizer or main dish.Makes 6 main or 12 appetizer servings ...

Turn a simple quinoa salad into a main dish by adding roasted squash and white beans, then tossing the bowl with a lively, spicy lime vinaigrette. Skip to Main Content Open Close Menu ...

Step 2: Meanwhile, deseed and juice lime. In a small bowl, combine 1/4 cup lime juice, olive oil, hot sauce, cumin and garlic powder. Whisk well until blended.

Note: There will be extra vinaigrette left over. Vinaigrette: 1 tablespoon coarsely chopped shallots or onion 1/4 cup fresh lime juice (about 2 limes) 1 teaspoon sugar 1/2 teaspoon salt 1 serrano ...

Place chicken, skin side up, on a wire rack set inside a baking sheet; pat chicken dry. Stir together 1 tablespoon salt, sugar, and pepper in a small bowl. Sprinkle evenly over chicken ...

In sweaty-knee conditions, cooking absolutely has to be quick and efficient, with recipes designed to help you keep your cool ...

Spicy Sesame Vinaigrette: Add 1 tablespoon toasted sesame seeds, 1 tablespoon toasted sesame oil, and 1 teaspoon crushed red pepper. Kimchi Vinaigrette: Add 2 tablespoons finely chopped cabbage ...

Inspired by the bowls at fast-growing chain Cava, this salad features roasted pita wedges, a balsamic-date dressing and a scoop of feta blended with jalapeños.

Either way, this vinaigrette upgrade only requires two or three tablespoons of hot honey per 1-cup batch of vinaigrette. Read more: 12 Store-Bought Italian Salad Dressings, Ranked Worst To Best ...

1: Make the vinaigrette: In a mini food processor, or using an immersion blender and tall cup, blend the oil, vinegar, dates, water, mustard and salt until smooth.

I have a salad fantasy, and it goes something like this: I open my fridge and am greeted by so many prepped ingredients, cooked and raw, that I can treat my kitchen like a fast-casual restaurant.