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This snappy slaw has a sweet and tangy dressing laced with mustard and celery seeds.
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Chicken legs are roasted, then simmered in a spicy, chipotle cream sauce for a true Mexican chicken recipe. Serve it with rice and salad, and don't forget the warmed corn tortillas!
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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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Get Italian Egg Bread Bowl Recipe from Food Network
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Chef John's recipe for tuna tartare is made with serrano peppers, coconut milk, and cashews.
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Get Nacho Layer Dip Recipe from Food Network
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This long-simmered sauce is made with ground beef, tomatoes, mushrooms, onions, garlic, and seasonings. Serve over spaghetti and top with grated Parmesan.
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A classic picnic salad, this version is made healthier using whole wheat macaroni and less sugar.
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Tender rotini pasta is tossed with imitation crabmeat, red pepper strips, chunks of mango, minced jalapeno and fresh cilantro and drizzled with a tangy lime vinaigrette.
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Here is a vegetarian dinner course of impressive size and heft, to rival any stuffed chicken, turkey or loin of pork The interior is a riff on a kale salad run through with croutons, dried cranberries, blue cheese and a spray of maple-scented pecans that complement the sweet flesh of the squash You could use small sugar pumpkins for the main event, or really any sweet-fleshed winter squash, but delicata squash is our favorite option for reasons of taste and beauty
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Beef sirloin cubes browned with garlic then simmered in tomato sauce and red wine until tender. Great over buttered noodles.