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A classic, justifiably popular Japanese stir fry in which chicken cooked in a yummy soy sauce, chili paste garlic blend is tossed with buckwheat soba noodles, carrot, cabbage and onion.
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A deluxe version of a BLT sandwich has the bacon, lettuce, and tomatoes, and ups the ante with green onion, Havarti cheese, and softly fried eggs.
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Crab is cooked in a nicely sweet, spicy, and savory sauce with ginger, garlic, and shallots in this Thai chile crab dish.
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A deliciously different California inspired pizza made with avocado spread in place of pizza sauce, and topped with chicken and Monterey Jack cheese. Great for a light meal.
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This recipe is by Mark Bittman and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chef David Myers grills with bincho (hard white charcoal) and serves the steak with yuzu kosho, a condiment of yuzu (a citrus), chiles, and salt. Home cooks can use a topping of lemon zest, chile, and daikon and cucumber salad.
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Broken fettuccine noodles simmer in a creamy, homemade turkey broth. A bit of leftover stuffing adds a thick and rich texture to this comforting soup.
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Everything in this recipe begins with bacon.. Lovely mushrooms are saut Eed in the drippings. The orange juice vinaigrette has bacon drippings stirred in. And when the final salad is combined, crumbled bacon joins the oranges segments, spinach, radicchio, hazelnuts and mushrooms.
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Get Cucumber-Lychee Gazpacho with Feta Crostini Recipe from Food Network
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These sausage and apple stuffing bites make a great warm appetizer at holiday parties or Thanksgiving dinner.
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An old seafood boil recipe that's especially good for family get-togethers. It's good, it's fun, and clean-up is easy. It's best done outside around a picnic table.
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Ground turkey, cucumber, and mint are flavored with Thai peanut sauce in these quick and easy wraps.