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This recipe is packed with brain boosters like spinach, strawberries and pecans. It also has a delightful curry dressing.
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Get Hot Chicken-Fried Steak Sandwiches Recipe from Food Network
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Grilled portobello mushrooms make for a meaty sandwich without the meat!
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This salad is perfect for a fall day after the local produce has started disappearing from farmers markets.
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This recipe is a vegetarian version of crab cakes. The zucchini keeps the cakes moist, while the seafood seasoning and bread crumbs give it that crab cake feel and taste.
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The garlic croutons that top this classic salad are wonderful, as is the anchovy-infused, very creamy dressing.
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This warm bacon vinaigrette makes having a salad for dinner a very exciting proposition.
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Pecans and smoked salmon are wonderful mixed together with a delicate dressing in this great salad that works well on the side or as a main dish.
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This recipe is by Jonathan Reynolds and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This German-inspired one-skillet dinner combines smoked sausage slices, potatoes, sauerkraut, ale and whole grain mustard for a quick and hearty meal.
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Sweet English peas with a tangy horseradish, sour cream, and mayonnaise dressing.
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Cream of mushroom soup, Cheddar cheese, and breakfast sausage are the cornerstone of this hearty breakfast casserole.