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Greeks might eat a spoonful of the sweet with an ice-water chaser as a midday pick-me-up or dessert; Psilakis likes spreading it on slabs of brioche toast and topping it with feta and almonds for breakfast or a snack.
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Ground turkey, panko (Japanese bread crumbs), Parmigiano-Reggiano cheese and a few other ingredients make delicious, kid-friendly meatballs.
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Get Posole Verde Recipe from Food Network
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Bake corn tortillas to get crispy tostadas in this recipe for a homemade version of a Mexican favorite topped with seasoned ground beef and refried beans.
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This gluten-free carrot cake made with carrots, gluten-free flour, and cream cheese frosting tastes like it is made with all-purpose flour.
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This cheesy deep-dish quiche is loaded with onion, bell pepper, mushroom, and zucchini.
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Eat your veggies! No problem doing that with these fabulous fajitas. Summer squash, red and green peppers and strips of red onion are sauteed with oil and garlic and then wrapped into a warm tortilla. A sprinkling of cheese and cilantro and your on your way.
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Use Greek-Style Leg of Lamb for this salad featuring frisee, feta, and artichokes.
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Making this terrifically zippy salad by F&W's Emily Kaiser is a great way to show off your knife skills. While a gyuto and petty knife will both work, the best choice here is the santoku.
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Savory crepes with a delicious crab filling are the perfect dish on a spring or summer evening.
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These versatile vegetable wraps combine fresh tomatoes, cucumber, green bell peppers, and lettuce with tasty mozzarella cheese and seasoned avocado mayonnaise. Add veggies, swap veggies, or add seasoned rice or quinoa for a more filling wrap. Great to make for parties, as they are easy to make, portable and require no immediate refrigeration.
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Ukrainian Olha's Varenyky (perogies) These half moons of dough may be filled with a variety of fruits, vegetables, meats and cheeses, although for Christmas Eve potato and cabbage fillings are the favorite.