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Tossed in a dressing of ingredients commonly used for deviled eggs, Chef John's chilled egg noodle salad brings all the flavor of the popular appetizer without using eggs.
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This dip is perfect with tortilla chips or as a spread for a sandwich.
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Serve this strong-flavored spicy grilled shrimp as an appetizer with crusty bread and a bold Sauvignon Blanc.
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Get Steakhouse Deviled Eggs Recipe from Food Network
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Cooked rice and barbecue sauce are combined with a heavenly mixture of cooked seitan, onions, scallions and hot chile peppers. The filling is spooned into flour tortilla, and when all ten are wrapped and ready, they're baked with additional barbecue sauce.
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This recipe is by Bryan Miller and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This fun riff on pesto uses scallions and parsley in place of basil.
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This beauty of the sauce is that is not cooked and is fast an easy to prepare. It's made from fresh ingredients that inhance any pasta dish.
Ingredients: tomatoes, olive oil, basil, garlic
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This recipe is by Mark Bittman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A quick, simple, and delicious chicken dish with an elegant presentation. Prosciutto-wrapped chicken thighs are baked with garlic and mushrooms. The drippings are simmered with white wine and sour cream to create a scrumptious sauce.
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Get Melted White Chocolate Sauce with Berry Compote Recipe from Food Network
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Seasoned pork loin chops baked with apple cider and Worcestershire sauce and finished with sherry make even the pickiest eaters say, 'Wow!' Serve with mashed potatoes.