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Roasted portobello mushrooms are stuffed with a savory crab stuffing like a gigantic appetizer. If this isn't Heaven, your taste buds will be there anyway!
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This elegant, crunchy salad includes vitamin-and-mineral-packed beets, turnips, and fennel, plus protein-rich eggs. Barbara Lynch tosses the shaved vegetables with vinegar and olive oil until they're slightly pickled.
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Get Barbecued Okra Recipe from Food Network
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A noodle, crab, shrimp, and vegetable casserole that is creative, and to my tastebuds, delicious.
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This is a very healthy dish that will make you feel full and satisfied without feeling heavy. The crunch of the nuts, cabbage, and celery offer a nice contrast...
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A favorite dish from childhood, this is one family's version of the classic tuna casserole, made by their grandmother with breakfast cereal, cream of mushroom soup, canned tuna fish, and onions, and topped with Swiss cheese and crunchy peanuts.
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Get Demi-Glace Recipe from Food Network
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"I started making my Abilene sauce 20 years ago, and every year I tweak it or add something," says Olivia chef James Holmes of his signature barbecue sauce. Despite its spicy intensity, the pork and beer flavors come straight through.
cooking.nytimes.com
This recipe is by Alex Witchel and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Pork and turkey flavored with a little molasses,Worcestershire sauce, parsley, and vegetables.