1,063 ischli recipes

Grilled swordfish kebabs in a zesty lime-cilantro and pineapple marinade, skewered with cherry tomatoes, peppers and red onion. Meaty swordfish holds up on the grill for an easy summer dinner.

Moroccan fish couscous: halibut poached in a golden onion t'faya sweetened with raisins and deeply spiced with saffron, ginger, turmeric, and cinnamon. Served over whole wheat couscous with toasted almonds.

Grilled swordfish steaks brushed with a reduced orange juice and red wine vinegar glaze, topped with a fresh orange, tomato, and red onion relish with cilantro.

A four-layer Snickers pie: graham cracker crust, fudgy chocolate brownie layer studded with Snickers chunks, creamy cheesecake, and drizzled milk chocolate ganache on top. Decadent dessert overload.

Add another dish to your summer barbecues with this scrumptious potato salad your whole family will enjoy!

Stir-fried sirloin strips with bow-tie pasta, cherry tomatoes, mixed vegetables, fresh basil, and Parmesan. A 30-minute National Beef Cook-Off winning recipe.

A hearty Dutch oven beef stew with seared chuck, red wine, tomatoes, new potatoes, green beans, peas, and carrots simmered low and slow for two hours. No shortcuts, just real stew.

This is a Texas style red chili. Texas chili has no tomatoes but more importantly NO BEANS! Some of the ingredients I used, like the chocolate and the granulated chicken broth in lieu of salt, are non-traditional but I like the flavor it adds.

Here's a recipe for Chow Mein which is a pretty classic application using pan fried noodles.

Smoky kidney bean and corn chili piled over crispy puffed flour tortillas with melted Monterey Jack. Vegetarian, low-fat, and on the table in 30 minutes.

Finnish summer vegetable soup with fresh garden vegetables, shrimp, and a silky cream-enriched broth. Keskeitto celebrates peak-season produce in a light, delicate one-pot soup.

Vegetarian brown rice casserole baked with tomatoes, pine nuts, currants, and sauteed vegetables. A hearty one-dish meal with Mediterranean-style flavors.

Individual French-style apple tarts with homemade butter pastry, applesauce base, thinly sliced apples fanned on top, and an apricot glaze. Elegant, bakery-quality dessert from scratch.

Pork cutlets with smothered parmesan green beans pairs fast-seared pork with frenched green beans braised slow in shallots, white wine, cream, and sage. A one-skillet dinner.

Sauteed rabbit loin brined then braised with fennel, balsamic vinegar, and white wine, finished with a vibrant salsa verde of parsley, capers, spinach, and fennel fronds.

Huevos ranchero casserole souffle with whipped eggs, cheddar, corn, and jalapenos baked over blanched whole bell peppers. Puffy, golden, and loaded with Tex-Mex flavor, served with warm salsa on top.