Pad prik king (red curry chicken and green beans): This dry curry from Alexa Weibel comes together almost instantly in the ...

Use a metal spatula to transfer the salmon filets on top of the polenta, and spoon some of the tomato vinaigrette over it. Serve hot. ı ı ı Nutrition information per serving: 684 calories; 296 ...

Strata, the Italian word for “layer,” is a perfect description for this beautiful and savory brunch dish. It’s a cross between a frittata and a quiche, with a light and fluffy egg base that is layered ...

4. Place along the center of the plate 5. Cut steak on a strong bias into 9 pieces 6. Shingle on top of the succotash mix. 7. Finish with warm tomato vinaigrette across the steak Suggest a Correction ...

This February 2017 photo shows salmon with polenta and warm tomato vinaigrette in New York. This dish is from a recipe by Katie Workman. ASSOCIATED PRESS KATIE WORKMAN Associated Press ...

Fresh from the market and full of crunch, this tomato and smashed cucumber salad is everything summer should be—bright, juicy, and effortless. Summer arrived with a breeze that finally lost its chill.

___ SALMON WITH POLENTA AND WARM TOMATO VINAIGRETTE Serves 4 Start to finish: 30 minutes ___ 1 1/2 cups chicken broth 2 1/2 cups whole milk 1 cup cornmeal or polenta Kosher salt and freshly ground ...

In a sauté pan on high heat, coat the pan with ¼ cup evoo and add the chickpeas, season. Stir until gb&d, about 3-4 minutes. Add the onions, season and sweat down, then add spices and cook for about 4 ...

Her roasted tomato caprese salad, for example, makes use of plum tomatoes (common at most grocers year round). The other beauty of warm salads is that they better absorb vinaigrette dressings, Garten ...

For years, I only ate okra cut into bite-size pieces, battered and fried or simmered in gumbos, but as I grew up and began experimenting, I discovered its versatility and learned to love the ...