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Ethiopian-style bread salad using injera, a flat bread
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Get Farfalle with Herb Sauce and Walnuts Recipe from Food Network
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Get Lemon Herb Chicken Pasta with Green Peas, Snap Peas and Spinach Recipe from Food Network
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Get Steak and Black Bean Chalupas Recipe from Food Network
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This twist on the Filipino classic adobo dish uses duck legs, which makes this version particularly rich and satisfying.
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Crab is cooked in a nicely sweet, spicy, and savory sauce with ginger, garlic, and shallots in this Thai chile crab dish.
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A seafood and ham gumbo that’s thickened with okra.
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Get Poblano Posole Recipe from Food Network
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Steven Satterfield, the chef at Miller Union in Atlanta, published a version of this recipe for a kind of Lowcountry risotto in his cookbook, "Root to Leaf." He uses Carolina Gold rice, a heritage long-grain variety, but any good long-grain rice will do Likewise, feel free to substitute other hams for the country ham called for in the recipe But use the very best peas you can find or, failing that, asparagus tips or tiny radishes
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Cooked shrimp are chilled in a tomato-juice cocktail with avocado, red onion, and cilantro. The addition of habanero and jalapeno chiles brings the heat.
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Smooth, rich aioli is an elegant finish for halibut wrapped in peppery hoja santa leaves on a bed of lemon-infused vegetables.
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A classic Bee's Knees cocktail recipe, with lemon juice, Honey Syrup, and gin.