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Get Savory Butternut Squash Crostata Recipe from Food Network
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Spicy arugula is tossed with succulent mandarin orange segments, tangy goat's cheese, crunchy sunflower seeds and sweet yellow bell peppers in this elegant and flavorful salad. You can substitute blue cheese for the goat's cheese, if you wish. I usually like to top this with a simple vinaigrette of fresh basil, apple cider vinegar and olive oil.
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Get Game Day Korean-Style Chicken Wings Recipe from Food Network
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Get Deviled Eggs, Three Ways Recipe from Food Network
cooking.nytimes.com
Shaved steak is not a staple of Mexican cuisine Most cooks prefer the slightly thicker beef milanesa cut, similar to minute steak But Memo Pinedo, the proprietor of a restaurant and a food truck in Houston, both called Jarro Cafe, appreciates Angus beef sliced from sirloin for his tacos de bistec
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An overnight salad using ramen noodles, cabbage, chicken, almonds, and green onions. This is GREAT -- one of my husband's favorites and it serves a ton of people. Try substituting cashews for almonds and a dash of sesame oil for sesame seeds.
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These simple savory-sweet shrimp and pineapple skewers are basted with a homemade teriyaki sauce and cook up in just a few minutes on the grill.
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This recipe bakes up bubbly, savory and delicious.
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Bark is one of the easiest chocolate confections to make.
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Chowchow is a sweet-and-sour relish. The chowchow here is studded with pieces of charred and crunchy onions, which have a smoky flavor thats delicious with grilled sausage.
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Chenin Blancs perfect match. Recipe By: Marcia Kiesel
cooking.nytimes.com
If you're looking for something to pair wonderfully with a few glasses of amber-hued amontillado, you can't do much better than these tender, burnished sea scallops, inspired by a memorable midcourse of scallops with pistachios and licorice at Restaurant Daniel Though you're less likely to overcook larger sea scallops, remember that quality is more critical than sheer size In the market, look for scallops that appear fairly dry; waterlogged scallops will never achieve that ideal caramelized crust