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Crunchy soybean sprouts are blanched then tossed with an aromatic blend of Korean chile powder, garlic, sesame oil, and rice wine vinegar.
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A marinated eggplant in olive oil and seasonings that is a delicious antipasto dish. Traditionally we make this in September, to be served at Christmas time. Sometimes Nonna slipped a couple of finely sliced sun-dried tomatoes (with dried basil) into the mix for a variation.
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Every ingredient in this dip is there for a reason.
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Get Deforest Gibbs Barbecue Sauce Recipe from Food Network
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Get Slow-Cooker Pulled Pork with Fried Shallots and Chiles Recipe from Food Network
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This mayo-free potato salad combines new potatoes with gorgonzola, walnuts, and other fresh ingredients.
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Get Pear Salad with Gorgonzola Dressing Recipe from Food Network
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Get Red Cabbage Slaw Recipe from Food Network
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Get Butternut Squash Coleslaw with Honey Goat Cheese Dressing Recipe from Food Network
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The sweetness of mango, pineapple and red pepper is given a zing from fresh ginger and a kick from hot chile pepper. Serve this chutney with grilled chicken or seafood for an exciting burst of flavor!
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This wonderful lettuce salad has a kick. Serve with chicken on top for an entree, or use it as a great side one its own.