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Enjoy this spicy Indian eggplant curry dish over rice or with Indian bread (or both).
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Perk up pork with an overnight marinade of earthy, spicy cumin, peppercorns and oregano mixed with sherry and a melange of citrus juices. Lightly toasting the dried spices turns up the heat on this full-flavored roast.
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This recipe is by Jane Sigal and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Coconut, Cherry and Vanilla Bean Ice Pops Recipe from Food Network
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Granny Smith apples, kale, and romaine lettuce are blended together into a clean green juice that will help start your day off right!
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This granola is good and crunchy with lots of sweet flavor, thanks to the pure maple syrup and dark brown sugar.
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Ribbons of raspberry swirl through this smooth, custard-based ice cream.
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Serve these ham sliders warm and fresh from the oven, brimming with melted Swiss cheese, poppy seeds, and butter over Hawaiian sweet rolls.
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Ramen noodles, rotisserie chicken, and cabbage are dressed in a simple vinaigrette in this quick and easy chicken salad recipe.
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Chia seeds are the thickening agent in this chocolate chia pudding with coconut milk that is also vegan, paleo-friendly, and delicious.
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Get Bal's Lentil Cookies Recipe from Food Network
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I like to serve these savory muffins, whose flavors are reminiscent of black bread and pumpernickel, with hearty borscht-type soups, smoked fish or cheese.