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Here's a unique recipe for a deconstructed egg roll - think egg roll ingredients without the fried wrapper - that is served simply in a bowl.
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Perfectly crisp hot dogs and pizza toppings are combined in this kid-friendly recipe made in an air fryer from start to finish.
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Get Lobster Roll with Yuzu Cashew Dipping Sauce Recipe from Food Network
cooking.nytimes.com
Nothing revives and refreshes in a heat wave like this ice-cold schav, made with the exceptionally tart herb sorrel The soup is seasoned at each stage: You salt the sweating shallots, the cooking potatoes, again when you add the sorrel and finally again when all is combined, which seems like a lot of salt But once the mixture is chilled, the flavors are masked and dulled so it will taste just right
www.delish.com
These sweet-salty treats are everything you're craving in one dessert.
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Get Potato Bagels with Butter-Glazed Onions Recipe from Food Network
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Get 10-inch French Meat Pie Recipe from Food Network
cooking.nytimes.com
One Thanksgiving, the pastry chef Diane Yang’s parents, Hmong refugees from Laos, found that they had filling left over from making egg rolls, and her mother came up with the idea of using it to stuff the turkey It's lighter than traditional bread stuffing, and yields relatively small servings, but it's a delicious addition to the feast It is not intended to be baked alongside the turkey
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Filled with matcha whipped cream, this delicate green tea matcha cake roll is made from a light batter of sour cream and separated eggs.
cooking.nytimes.com
Your feelings about salt cod may depend on where your roots are If your memories of the dish evoke words like bland and woolly, you likely had it in the Midwest If you grew up in a Portuguese or Caribbean community, you may have more fond recollections
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Hash brown potatoes are combined with potato soup, celery soup, sour cream, milk, onion and dill, and topped with Cheddar cheese. This is a rich and creamy dish you'll want to serve again and again!
www.chowhound.com
This Scotch egg recipe takes boiled eggs, covers them in a miso-flavored kabocha squash mash, coats them with panko, and deep-fries them.