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Crunchy soybean sprouts are blanched then tossed with an aromatic blend of Korean chile powder, garlic, sesame oil, and rice wine vinegar.
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A marinated eggplant in olive oil and seasonings that is a delicious antipasto dish. Traditionally we make this in September, to be served at Christmas time. Sometimes Nonna slipped a couple of finely sliced sun-dried tomatoes (with dried basil) into the mix for a variation.
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Every ingredient in this dip is there for a reason.
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Chef John cooks chunks of pork shoulder low and slow with an apple cider sauce until the pork is perfectly tender and sauce has thickened.
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A healthy spiced black bean hummus recipe.
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Chicken Skin Tacos! Made with crispy fried chicken skin tossed with cilantro habanero salsa.
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Get Nachos with Pickled Jalapenos Recipe from Food Network
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Apples, oranges, lemons, brown sugar, raisins, spices, and green tomatoes combine to make an incredibly flavorful pie filling. Makes 30 pints of perfect stocking stuffers.
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There are a ton of good vegan mayonnaise recipes out there. But I keep coming back to this recipe I adapted from a vegan camp I went to about ten years ago. It...
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Grilled squid with meaty beans, sweet juicy tomatoes, and a creamy spicy vinaigrette.
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Add Mexican flair to this classic appetizer dish with avocado, cilantro, and Mexican hot sauce.
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Shredded chicken with buffalo sauce and cream cheese, wrapped up in a warm, crunchy wonton.