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World Recipe Guide – up to the minute recipes information.
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Chicken 
Roasted Asparagus Recipe with Creamy Tahini-Peanut Dipping Sauce
Don't you think there's something special about asparagus when it finally comes into season in the spring?
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Recipe Favorites: Baked Chicken Stuffed with Sun-Dried Tomato Pesto, Basil, and Goat Cheese
(Updated January 2008) If you're looking for a fancy chicken recipe for dinner guests, try this recipe for Baked Chicken Stuffed with Sun-Dried Tomato Pesto, Basil, and Goat Cheese that I'm adding to the
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Foil-Baked Salmon Recipe with Basil Pesto and Tomatoes
I'm learning new things all the time as a food blogger, and this week I learned that shiny aluminum foil can really make it challenging to get a good photo of lovely baked salmon with pesto and tomatoes! I actually made this twice (the sacrifices I make for my readers!) and these were the photos that came out best. I hope it looks appetizing, because this was truly drop dead delicious when I ate it!
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Baked Chicken Strips Recipe with Mustard, Almond, and Parmesan
Welcome to anyone who started the South Beach Diet yesterday, and now you're trying to think of something more interesting than lettuce to eat for phase one! These chicken strips coated with almond meal (ground almonds) and parmesan instead of bread crumbs are delicious, plus you can prep them the night before, marinate all day while you're at work, and cook them when you get home.
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Adventures in Chincoteague - A Landlubber in a Seafood Town
What is there for me to not love in Chincoteague? There is the pristine beach of Assateague, the abundant and beautiful wildlife, the talented artists, and the friendly people. It's a paradise for me.
I have just one problem with Chincoteague - the food!
Chincoteague is hardly known for five-star cuisine even among the seafood lovers, but if you're not a seafood lover, eating can be tricky. Chincoteague is famous for its oysters and its proximity to Maryland means plenty of good crab as well. When I see big steaming pots of shellfish coming to someone's table, I really wish I did like the stuff, but I don't. read more »
So I have to find ways to survive. I am thankful there is something in every restaurant to try, so I am covering every place I ate at during the week along with my family's impressions of the seafood.
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Pork and Broccoli Stir-Fry Recipe with Ginger and Hoisin Sauce
I've been a fan of Asian cooking for quite a while, and I bought my first wok in the 80's when I took a class in Chinese cooking taught by a visiting professor from China. From that class I got a collection of very authentic Chinese recipes written in somewhat halting English, as well as a good understanding of the techniques involved in stir-frying. Recently I replaced my current wok with a shiny new non-stick one which was deep and heavy, and I quickly started thinking about stir-frying more often. However, if you don't have a wok, not to worry. You can make this dish in any kind of heavy, deep frying pan.
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Turkey and Wild Rice Soup with Cabbage, Parsley, and Sage
In Utah we're finally starting to get a little sun, but temperatures are still pretty cold, and those rare sunny days seem to be followed by more days of snow. I know the piled up snow next to my sidewalk is the highest it's been for many years. I'm really longing for spring, but I have a sinking feeling that I'll still be making soup (and shoveling snow) for another month or two.
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Wilted Spinach Salad with Edamame, Red Onion, and Black Sesame Seeds
It's nice that spinach is one of the most nutritious foods, because there are so many interesting ways to eat it. I'd probably like just about any salad that had spinach, but this one has edamame and black sesame seeds, two ingredients I'm really loving lately. If you haven't tried black sesame seeds, go to the nearest Asian market and get a big package of them, then have fun sprinkling them on everything. (I store them in the freezer, which is also a good idea for regular sesame seeds.)
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Recipe for Spicy Mexican Slaw with Lime and Cilantro
Don't you love it when you stumble on a recipe with such a perfect combination of ingredients that after one bite you know you'll be making it over and over again?
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