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Making this terrifically zippy salad by F&W's Emily Kaiser is a great way to show off your knife skills. While a gyuto and petty knife will both work, the best choice here is the santoku.
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Get Lamb Chops with Mint-Walnut Pesto Recipe from Food Network
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Get Grilled Eggplant With Yogurt and Mint Recipe from Food Network
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These gluten-free no-bake raw bars are a vegan dessert with a chocolate, almond, and date crust topped with mint-flavored cashew butter.
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Get Watermelon with Ginger-Mint Simple Syrup Recipe from Food Network
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Eggplants, peppers, spring onions, and mint are first sauteed in a wok, then simmered in coconut milk to create this delicious vegan curry.
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This recipe is by Jacques Pepin and takes 30 minutes plus cooling times. Tell us what you think of it at The New York Times - Dining - Food.
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Dressed with a pistachio-caper vinaigrette.
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This easy Indian cucumber raita is flavored with fresh mint, fresh cilantro, and a touch of ground cumin and goes well with all Indian fare.
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At Incanto, chef Chris Cosentino braises beef shank and oxtail in red wine. Instead of oxtail, this dish uses just beef shank. Fresh pappardelle from a store replaces the house-made kind.
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Get Couscous With Pine Nuts and Mint Recipe from Food Network
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Get Pork Tenderloins with Pineapple-Mint Chutney Recipe from Food Network