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Chef David Chang's family tradition holds that each of his relatives bring their own "famous" dishes to Thanksgiving dinner. Try this brussels sprouts recipe, which has been David's own famous dish for six years now.
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Smoked trout blended with capers, chives, tarragon, and crème fraîche.
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Who knew that peach pie filling tasted so good when stirred into a bowl of sliced fruit - kiwi, bananas, grapes, and strawberries? Makes eight very generous servings.
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Get Mortadella and Fig Focaccianini Recipe from Food Network
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When it's too hot to cook this summer, use some leftover grilled shrimp, rice noodles, vegetables, herbs, and homemade dressing for a Vietnamese-style salad.
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Salmon brine is made with lots of citrus flavor. It is also excellent for trout. This recipe makes enough to brine two large salmon fillets.
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A colorful salad combines white corn with black beans, bright red tomatoes and red bell pepper, and green cilantro for a quick, pretty, and flavorful dish. Add diced avocado at the last minute if you like. The dressing is just fresh lime juice and a hint of tequila.
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A fool is an old-fashioned British dessert. In the 17th century, a fool consisted of stewed fruit blended or mixed with custard. Nowadays, the simmered fruits are layered with, or folded into, whipped cream.
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This recipe is by Eric Asimov and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Serve this patriotic pasta salad loaded with tomatoes, blue cheese, and pasta for a festive addition to the 4th of July picnic table.
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Blue Curacao and pineapple juice make this delicious tropical margarita stand out from the crowd.
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This is a great Greek salad recipe because extra salad can marinate in the dressing overnight and be eaten the next day in pita pockets as a sandwich.