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This is a standard raw tuna (poke) salad served in most Hawaiian homes. Although unconventional, it is sure to please the more adventurous seafood lovers. Be sure to use fresh tuna for the very best flavor, although fresh frozen tuna will produce acceptable results.
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This recipe is by Bryan Miller and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Baked slices of tofu are topped with a mixture of soy sauce, chile-garlic sauce, Sriracha, and sesame seeds in this simple baked tofu recipe.
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Get Stuffed Peppers Recipe from Food Network
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These falafels are made from garbanzo beans soaked overnight for a fresh flavor. They are blended with a variety of Middle Eastern-inspired spices and pan-fried to a perfect golden brown.
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Get Island Frydays Spicy Escovitch Red Snapper Recipe from Food Network
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No-bake cookies made with cornflakes and peanut butter.
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The cookies from this recipe using coconut, vanilla wafers, and chocolate-covered peppermint patties look just like little hamburgers.
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A properly made crisp and savory Indian dosa is wonderfully delicious, and fairly simple to make at home, with this caveat: the batter must be fermented overnight for the correct texture and requisite sour flavor However, once the batter is ready, it can be refrigerated and kept for several days, even a week With a traditional spicy potato filling, dosas makes a perfect vegetarian breakfast or lunch
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Get Grilled Link Hot Dogs with Homemade Pickle Relish Recipe from Food Network
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This Flourless Coconut and Chocolate Cake from Ottolenghi is gluten free, but rich and buttery enough for everyone to enjoy. Vanilla-speckled almond meal and...