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Chicken stock is infused with a ham hock the night before, then slow cooked with collard greens to make a rich, flavorful Southern side dish.
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Get Fall Stir-Fry Recipe from Food Network
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This simple pasta primavera uses a combination of the earliest vegetables available in spring — asparagus, peas and spring onions — making it a true celebration of the season The sauce works best with springy egg pasta, preferably homemade or a good purchased brand Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables
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A weeknight chicken dinner takes an unexpected turn with pomegranate seeds and maple syrup.
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Get Pork and Poblano Soup Recipe from Food Network
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Make a delicious alternative to traditional pine nut pesto with this recipe for walnut pesto sauce.
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Bobby Flay makes this extremely good barbecue sauce by spiking tomato puree with two forms of smoky chile ancho chile powder and chipotle in adobo sauce then adding peanut butter for sweetness.
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The chunky relish provides the perfect counterpoint to this satiny smooth, rich soup.
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This recipe is by Jacques Pepin and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This dressing with avocado, lime, and ranch seasoning works as a salad dressing or a dip for veggies. Feel free to reduce the garlic amount if you're not a huge garlic fan.