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A simple-to-make baked scallop dish is dressed up with a lemony sweet and tart glaze that adds a hint of garlic and shallot.
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Coleslaw with Southwestern twist! Tangy with lime juice, cayenne and cumin, and bursting with crunchy bits of carrot, green onion and radish.
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Well American and Tex Mex or Mexican ... not sure. It just has a nice light spicy flavor. I serve this over my "Kim's Favorite Roasted Creamed Corn," and my...
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Instead of using high-calorie coconut milk, Sue Zemanick of New Orleans' Gautreau's substitutes coconut water (the clear liquid inside young coconuts) and a touch of full-fat sour cream to add richness to this curry sauce.
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Whip up this fresh tabbouleh salad with quinoa and shredded carrots on a summer day or if you have unexpected guests.
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Get Vaca Frita Recipe from Food Network
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This simple vegan cabbage soup is perfect for a detox diet. It's a tasty no-fuss recipe that takes 30 minutes to make in your Instant Pot®.
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A whole roasted chicken recipe made with an Indian-inspired marinade.
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Get PICNIC POTATO SALAD WITH CALIFORNIA AVOCADOS (Sponsored) Recipe from Food Network
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A moist cranberry-orange quick bread recipe.
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Chicago chef Stephanie Izard makes the ultimate summer salad with a creamy version of sweet-salty Japanese unagi sauce, which is typically brushed over eel.
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Flavored vodkas with a splash of maraschino cherry juice and champagne come together to make a fun and fizzy drink for your next party.