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Instead of spending time shredding cabbage and carrots, Grace Parisi uses prepackaged coleslaw mix.
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The salad has cabbage and broccoli and crunchy ramen doodles and a smattering of green onion. The dressing is pungent, and poured over the salad while still warm. Chill before serving.
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A wonderfully moist persimmon bread scented with cinnamon, nutmeg, allspice, and cloves.
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Chicken is marinated in a spicy piri piri pepper sauce, then grilled for this simple but flavorful African-inspired recipe.
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This twist on the Filipino classic adobo dish uses duck legs, which makes this version particularly rich and satisfying.
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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 seafood and ham gumbo that’s thickened with okra.
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Get Poblano Posole Recipe from Food Network
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Steven Satterfield, the chef at Miller Union in Atlanta, published a version of this recipe for a kind of Lowcountry risotto in his cookbook, "Root to Leaf." He uses Carolina Gold rice, a heritage long-grain variety, but any good long-grain rice will do Likewise, feel free to substitute other hams for the country ham called for in the recipe But use the very best peas you can find or, failing that, asparagus tips or tiny radishes
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Red amaranth leaves are tossed with onion, lots of garlic, and a pungent mix of exotic spices in this South Indian side dish of greens.
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This easy recipe features sour cream and creamed corn for a tangy smooth flavor boost. This tasty cornbread bakes in a cast iron skillet.
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This decadent flourless chocolate cake is easy to bake in a water bath and will impress any guests. Glaze it with ganache and serve with raspberry sauce, if desired.