A fluy mound of couscous, studded with diced fennel and summer squash, makes a lovely bed for a succulent seared swordfish steak. Topping it off with a vinaigrette that’s chunky with fresh plum tomatoes. If you like, you can grill or broil the swordfish steaks instead of sautéing them. By Food & Wine Editor Ingredients Directions Step 1In a blender, combine the.. Read more
Shrimp fra diavolo is a spicy, delicious one-pan Italian dish. It’s made with plumpshrimp cooked in a flavorful, hearty tomato sauce with generous amounts of garlic, white wine,and fresh parsley. Serve it with your favorite crusty bread, pasta, or rice. By Suzu Karadsheh Prep Time 5 mins Cook Time 15 mins Ingredients Instructions Notes Make ahead tips: You can make.. Read more
Ingredients: Directions: Top each slice of apple pear with a thin slice of Brie. Top with a leaf of basil. Wrap prosciutto around all ingredients to hold it together. Plate all bites. When done, drizzle with honey and balsamic glaze. That’s it! Enjoy!