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Get Grilled Pineapple-Jicama Salsa Recipe from Food Network
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After the big T-day feast, this classic turkey soup makes fine use of a turkey carcass with added vegetables such as carrots, celery, onions, peas, white rice, and even leftover stuffing.
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This easy, Asian-inspired salad is best for using up the extra Coriander-Dusted Roast Beef.
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No flavor is sacrificed in these gluten-free brownies.
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Sauteed smoked sausage, red bell pepper, and fresh pineapple with sweet chili garlic sauce are served over hot cooked rice.
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An easy way to turn plain chocolate into a fun kid-friendly treat with Pop Rocks and puffed rice cereal from the coauthor of "Modernist Cuisine."
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Chicken thighs, spicy sausage, sweet bell peppers, and potatoes roasted in a hot oven produce delectable pan juices, a rich, caramelized finish, and fork tender chicken.
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This crisp and colorful salad is spicy with Thai chile and jalapeno peppers. Fresh oranges and a bit of lemon juice add a delightful zing.
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Sunchoke relish is on every table in Georgia and South Carolina, says Linton Hopkins. "When I was a boy, I thought they were the funniest artichokes," he recalls; in fact, they are knotty tubers with a sweet, crunchy taste.
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For a beautiful, flavorful cold salad and a wonderful variation from the standards, try this easy and delicious couscous. Shrimp and tomatoes are tossed with couscous and feta cheese, then dressed in a garlic vinaigrette. Always a hit, and never goes to waste.
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Get Kid-Friendly Pasta Salad Recipe from Food Network
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The vegan chef Jenné Claiborne grew up in suburban Atlanta, where she developed a love for the teriyaki chicken stir-fry at Panda Express After she became vegan, she recreated the flavors of her teen-age craving, using dates and soy sauce to produce the flavor of teriyaki sauce If you don’t have chickpeas on hand to add heft to the vegetables, replace them with tempeh, tofu, edamame, jackfruit or mushrooms