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Translucent glass noodles (a.k.a. cellophane noodles) are ubiquitous at pan-Asian restaurants. Hosea Rosenberg gives them extra care, stir-frying them in sesame oil with a generous array of vegetables.
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Smoked salmon, new potatoes, pickled green beans, and fresh tomatoes are the basis of this Pacific NW version.
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Get Homemade Tomato Soup Recipe from Food Network
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Get Rodbenders Island Spiced Fried or Grilled Grouper Recipe from Food Network
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This Mexican-inspired salad with broiled flat-iron steak and a sweet cilantro-lime dressing is perfect to whip up on salad night.
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Get Indian Summer Turkey Chili Recipe from Food Network
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Calling a dish "Texas Chili,” especially if you’re not a native of that state, is clearly asking for trouble But this recipe, refined over years of potlucks and Super Bowl parties, is too good to keep under wraps Its depth of flavor, from different chile types, makes this recipe stand out
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Vegetables bathed in vinegar are typical condiments in Mexico, but you can bring them to the center of the plate as a filling for a taco If you want spice, add the chipotle, or garnish with some salsa If salt is an issue, use ranchero rather than cotija cheese.
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This recipe is by Trish Hall and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Eggs Benedict with Chipotle Hollandaise Recipe from Food Network
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Simple and delicious. It's also vegan if you don't add the cheese at the end. If you prefer a more spicy soup, add a dash or two of hot sauce before serving.