Wedge Salad

Ingredients: 1 head iceberg lettuce 4 slices bacon , cooked & crumbled 1 cup cherry [...]

Spicy Salmon Poke Taco

Ingredients: 8 ounces salmon, cut into 1/2-inch cubes (sashimi grade) 1 green onion, chopped 1 [...]

Beet and Goat Cheese Salad

Ingredients: 4 to 5 medium beets Extra-virgin olive oil, for drizzling 2 cups salad greens, [...]

Cheesy Shrimp Dip

Ingredients: 2 tablespoons butter 1/2 pound medium fresh shrimp peeled and deveined 2 cloves garlic [...]

Shrimp and Vegetable Tempura

Ingredients: 1 cube beef bouillon 3 tablespoons soy sauce 1 tablespoon mirin or rice vinegar [...]

Sunomono Salad

Ingredients: 2 Japanese or Persian cucumbers (⅔ English cucumber) Kosher salt (Diamond Crystal; use half [...]

Crab Stuffed Mushrooms

Ingredients: 7 ounces crabmeat 5 green onions, thinly sliced ¼ teaspoon dried thyme ¼ teaspoon [...]

Crispy Fried Artichokes

Ingredients: 1 can Artichoke Hearts (12 hearts) ½ cup All-Purpose Flour 1 tablespoon Parmesan Powder [...]

Crab Rangoon

Ingredients:Filling 8 oz. cream cheese, softened 3 oz. fancy crab meat, drained and crumbled 2 [...]

Shepherd’s Pie Pasty

Ingredients:Filling 1 pound ground beef, preferably ground sirloin 1 small onion (about 5 ounces), finely [...]