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Get Grilled Fruit Pizzas Recipe from Food Network
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To reduce the amount of butter and cream in his dishes, the chef Michel Richard works with three elements: reductions or concentrations, sauces or juices; crusts to keep food moist; and firecrackers, the crunch from oven-dried vegetables and fruits.
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Get Ackee and Potato Soup with Crab Salad Recipe from Food Network
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At his Succotash restaurants, Edward Lee serves this dish with pickled scuppernongs, a Southern variety of grape You can serve it as is or add pickled red grapes or fresh, halved grapes for a punch of sweetness.
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Lambic and dried cherries are high notes in this deconstruction of the classic German dessert.
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Get Vegetarian Pot Pie Recipe from Food Network
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Get Curried Chicken and Rice Casserole Recipe from Food Network
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This magnificent version of the popular banana-pineapple-pecan cake developed by Southern Living magazine in 1978 is adapted from the chef Ashley Christensen's cookbook, "Poole's: Recipes from a Modern Diner." It is a Thanksgiving-worthy dessert for the pie averse: a supremely moist, dense cake crowded with sweet potato, roasted bananas, pineapple, currants and green peanuts (if you live north of the Mason-Dixon line, the plain, roasted variety work just fine) A lightly sweet, butter-cream cheese frosting finishes it off Set aside a solid afternoon for this project cake, as you have to roast the bananas and grate the sweet potato, and the assembly takes some patience and agility — but it is well worth the toil
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Nicole Krasinski loves the combination of peaches and lavender because the dried blossoms amplify the floral flavor of the fruit.
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This Italian turkey sausage stuffing recipe has pine nuts, fennel, and Parmesan cheese, and is perfect for serving at Thanksgiving or Christmas.
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Get Green Herb Pancakes with Ricotta and Red Chile Oil Recipe from Food Network
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Get Mango Tart with Tequila-Lime Glaze Recipe from Food Network