Who doesn’t love the salty, sharp bite of feta? In this recipe, we transform the crumbly cheese into an airy, decadent dip with the help of a food processor and minimal ingredients. The result is a versatile spread that’s delicious all on it’s own, or gussied up with fresh herbs and gently cooked fruits or vegetables.
This gorgeous pasta salad is the epitome of summer! Juicy grilled peaches, fresh herbs, colorful vegetables, mozzarella and cavatappi pasta are tossed with John Soules Foods’ Grilled Chicken Breast Strips. The result is a healthy grill side that comes together quickly. Serve as a light summer dinner with a chilled bottle of wine or bring to your next backyard cookout.
This is a delicious dish! Don’t think it’s just for breakfast – it’s great for any meal. Chef extraordinaire Mary Martini at Central Market’s Cooking School gave me this recipe. You can use whatever combination of ingredients you like, and you can make it ahead of time and pop it in the oven the day you want to serve it. Enjoy!
Everyone needs a blockbuster way of preparing the iconic big shrimp, all rosey with tails still protruding, to star as an appetizer, to dress up soups and salads, or to just fill the entrée bill with high style. Here’s the way Los Angeles Dame Zov Karamardian – restaurateur, chef, and cookbook author – prepares them. […]
It’s hard to improve upon a classic Niçoise salad. The combination of juicy tomatoes, oil-packed tuna, haricots verts and briny olives is so simple, yet so fresh and delicious. Enter the Spring Niçoise, a crunchy, colorful and (almost) too-pretty-to-eat version of this iconic French salad that makes use of what is popping up in farmers markets right now.
Cooking your potatoes twice might seem like double the effort, but once you’ve tried this technique, you’ll never want a potato any other way. The trick is…
This rich, unctuous sauce uses an entire bottle of red wine, giving it a deep, concentrated flavor. Since the wine is the driving force behind the aroma and taste of this ragù, choose a bottle that you would happily drink…
Every year around Valentine’s Day, the idea of the “Engagement Chicken” takes the internet by storm. The theory is that it’s a roast chicken that is so good, that your partner will be instantly compelled to “lock it down.” Well, ladies and gentlemen, let us introduce the Goodtaste Engagement Chicken.
Print Recipe John Soules Foods White Bean Rotisserie Chicken Chili Soup As the Christmas day approaches and stress levels of planning and prepping increase you’ll want an easy dinner to get you through the season! This simple, yet delicious chili is cozy and comforting, packed with a ton of protein and is made extra easy […]
Print Recipe Dressing Stuffed Mushrooms These little bellas inspired by Food Network, make for the perfect post-thanksgiving snack or happy hour app! Super easy and cheesy! We love them with a glass of vino too! Votes: 0 Rating: 0 You: Rate this recipe! Course Appetizers Occasion Thanksgiving Servings MetricUS Imperial Ingredients 1 cup leftover dressing1/4 […]
This sweet and spicy club from John Soules Foods is the ultimate lunchtime classic with a delicious twist!
One of the best Chile Rellenos you will ever have comes from Leal’s Mexican Restaurant in Clovis, New Mexico. Little tips and tricks, like cutting a slit in the chile before roasting and putting in a sliver of cheese instead of…
Print Recipe Jack Allen’s Steak Salad Nothing beats a hearty steak salad for either lunch or dinner! Jack Allen’s steak salad is guaranteed to satisfy your cravings and leave you with your protein for the day. The best part of a salad is that you can change it up and have fun with different toppings […]
Print Recipe Mi Familia’s Chicharrón de Ribeye San Antonio’s Mi Familia restaurant makes a fantastic Chicharrón de Ribeye, which is crispy, fried steak on top of homemade guacamole. Use your favorite guacamole for this dish– the chunkier the guacamole, the easier it is to stack! If you don’t have a round 2-inch mold, you can […]
Whether you’re looking for a show-stopping party bite or an effortless grazing dinner on a steamy summer night, this classic Provençal meal is one of our favorites.