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Vegan ranch dressing is easy to make and more delicious than the store-bought variety; whip this up and let stand for flavors to develop.
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This Japanese-inspired blended miso dressing has a creamy texture thanks to soft tofu, and a sweet, complex flavor thanks to mirin.
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In Argentina, a thick slice of provoleta, a provolone-type cheese, is cooked over coals until browned and bubbling, then served as a mouthwatering appetizer with bread It’s a bit like fondue or queso fundido but not quite as molten and melty Typically, a large meal, or asado, of grilled sweetbreads, sausages and various cuts of beef follows, but provoleta makes a great snack with drinks, regardless of what you serve afterward
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The freshest tips of broccoli are blanched and quickly sauteed in olive oil and garlic, then tossed with hot pasta and seasoned with salt and red pepper flakes. A bit of Parmesan cheese is all you need to bring out the bright, crisp flavors.
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Get Snails In Hot Sauce Recipe from Food Network
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Fresh and pickled ginger make this beef stir-fry come to life.
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Get White Wine Fondue Recipe from Food Network
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The classic Sicilian cassata is a spongecake layered with creamy sweetened ricotta, a heavenly combination Though usually topped with colorful candied fruits, this summery version is covered with ripe red berries Ideally, the spongecake should be made a day ahead and the cassata assembled at least several hours in advance
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Get Soy Glazed Green Beans Recipe from Food Network
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This pasta featuring shrimp in a butter and garlic sauce is topped with 3 cheeses and baked until golden brown and bubbly.
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Garlic-herb butter is about to be your new favorite sandwich spread.
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Vodka adds a spicy flavor to this popular Italian American sauce.