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Jalapenos, garlic and onion sauteed and pureed into fresh homemade hot sauce.
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Get Deviled Bacon and Eggs Recipe from Food Network
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The better the bread you use here (a thick-crusted country loaf, sliced and toasted quite dry in the oven works well), the better the end result It acts as a kind of canvas for the sweetness of the leeks and the dry, fragrant heat of the chorizo You can make it well in advance of serving it alongside turkey, chicken or pork, at least as long as you leave time to reheat it in the oven, covered, with a few splashes of stock to moisten it
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A vegan chocolate cupcake recipe from Isa Chandra Moskowitz and Terry Hope Romero.
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Tomato wedges are tossed with sliced onions and cucumbers, and marinated with a zesty vinaigrette before being presented on a bed of lettuce with a garnish of hard-cooked egg and anchovy. This is a refreshing and colorful salad to display your fresh tomatoes.
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Spicy sautéed chard with chiles and ginger is full of flavor, easy and pleasing with pretty much any protein Here, it moves to the center of the plate with plump, seared shrimp Any kind of chard can be used for this dish, but rainbow or red will be prettier than white-stemmed Swiss chard
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These Savory Turkey Hand Pies are a full meal in one convenient, edible package, and a great way to use Thanksgiving leftovers like turkey. It's combined here...
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Forget you are eating leftovers when you bite into this delicious turkey noodle casserole!
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Impress your guests with this creamy and cheese-filled potato casserole seasoned with plenty of herbs. Bake immediately or refrigerate overnight and bake in the morning!
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Get Salmon Wellington Recipe from Food Network
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“I can only roast chicken the way I roast chicken,” the chef André Soltner told The Times’s Molly O’Neill in 1991 Mr Soltner, then the chef of the celebrated Lutece in Manhattan, was explaining a controversial step in his recipe for the bird, which results in marvelously juicy, flavorful meat