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Vegan squash and leek soup is a Japanese-inspired soup thanks to the Japanese winter squash added to the dish.
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Get Fall Stir-Fry Recipe from Food Network
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Cherry tomatoes and sprouts are wonderfully fresh tasting when rolled up with scrambled eggs, mushrooms and cheese in these easy and delicious burritos!
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This tangy and sweet coleslaw spiced with dry mustard and celery seed makes a great topping for barbeque or pulled pork sandwiches.
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A weeknight chicken dinner takes an unexpected turn with pomegranate seeds and maple syrup.
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Grind your own bold and spicy Montreal-style all-purpose seasoning blend. It takes only minutes to grind and provides the freshest flavor.
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For a wonderful contrast to the sweetness of her pecan pie, master baker Alice Medrich adds minced candied ginger and a splash of rum to the filling.
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In this shakshuka variation by the San Francisco chef Mourad Lahlou, lamb and beef kefta (meatballs) are browned, then simmered in a spiced tomato-red pepper sauce Instead of the usual whole eggs poached in the sauce, Mr Lahlou adds only the yolks, which burst into a luscious orange sauce when tapped with a fork
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An old fashioned recipe that is different from most pickles. Cucumbers and onions are pickled in a mustard sauce made with turmeric and celery seed.
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This scrumptious caramel-flavored frosting is the perfect frosting for any yummy cake.
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Get Pork and Poblano Soup Recipe from Food Network