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This mixture of Israeli couscous, tomatoes, olives, bell pepper, and feta cheese in a lemon juice dressing delivers a taste of Greece to your table.
cooking.nytimes.com
The difference between a good soup and a great soup is the stock, and if you've never made your own, you're really missing out This recipe from the legendary Jacques Pépin takes a few hours, but very little effort, and you'll never go back to those cardboard cartons of over-salted stock again It also freezes beautifully.
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Grilled chicken with avocado sandwich, seasoned with chipotle. The fire of the chipotle chile powder is balanced out by the creamy cooling flavor of the avocado.
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Get Turkey and Corn Meatballs with Roasted Pepper Sauce Recipe from Food Network
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If you like Chesapeake Bay, Maryland-style crab cakes, you'll love these crab meat deviled eggs.
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Instead of rolling your own California rolls, you can toss all the components - crabmeat, avocado, nori, and rice - into this sushi salad.
cooking.nytimes.com
Though it’s derived from a French word that means chopped, hash is quintessentially American It’s most often made with roasted or boiled meat (sometimes corned beef) and potatoes, cut into cubes and fried into a crisp-bottomed cake Invariably, it’s then topped with an egg, poached or fried
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Chunks of stew meat browned in vegetable oil are combined with carrots, potatoes, celery and onion in a beef bouillon gravy.
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Get Crispy Golden Sauteed Fish Recipe from Food Network
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Small balls of bocconcini cheese are cubed for this update to the traditional caprese salad.
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Get Roasted Cauliflower Steaks with Golden Raisins and Pine Nuts Recipe from Food Network
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Grilled kale is a quick and easy way to prepare kale and tasty to eat too. Mix kale, jalapeno peppers, olive oil, and a few other ingredients on a sheet of aluminum foil and grill!