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Jicama, cabbage, and apples are dressed with a rice vinegar, cilantro, and lime vinaigrette to make this crowd-pleasing, refreshing jicama slaw.
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A zesty shake of vinegar, cilantro, garlic salt, lemon juice, oil and sugar dances with pasta tossed with onion, bell pepper, olives, tomatoes and green chilies. Let the salad chill for a while to bring out all the festive flavors.
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This recipe is by Alex Witchel and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe for sweet and sour cabbage slaw couldn't be simpler to make! Try it as a side dish for grilled burgers, hot dogs, roast pork, or beef.
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Swiss chard cooked with garlic and balsamic vinegar. Quick and delicious!
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Here is my recipe for the perfect sushi rice. You can eat this alone or roll into your favorite sushi roll with ingredients of choice. I use strips of carrots, cucumbers and slices of avocado. You can adjust the amount of vinegar in this recipe to suit your taste.
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This wonderful picked egg recipe is quick and easy. Perfect for a nice gift, or just to have on hand for entertaining. Plan ahead though, they need to be refrigerated for at least 3 days before they're ready for eating.
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An authentic Sicilian thick-crust pizza recipe topped with mozzarella, provolone, soppressata, prosciutto, Parmesan, and arugula.
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Get Korean Bulgogi and Mushroom Tacos Recipe from Food Network
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Get Eddie Jackson's Flank Steak Recipe from Food Network
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At the chicken emporium Bantam + Biddy in Atlanta, chef Shaun Doty makes a simple, vibrant piri piri sauce with sautéed vegetables, garlic, and two kinds of chiles.