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Black pepper adds an unexpected kick to this cider recipe.
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This is a very, very healthy and hearty salad with a fabulous grapeseed oil and balsamic vinegar dressing.
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In this recipe, chef Grant Achatz tops seared scallops with a peanut butter panade that's thickened with bread crumbs to form a paste. He drizzles on a curry vinaigrette for a final, fragrant touch.
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Wonderful for entertaining, this high volume hummus recipe is made with chipotle pepper, roasted red peppers, and sun dried tomatoes. The Middle-Eastern-inspired dip is a beautiful color and has a smoky, bright flavor. Serve with pita chips and fresh vegetables.
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Roasted asparagus and yellow peppers are tossed with a tangy dressing.
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The dressing for this light, delicious turkey salad is made with low-fat mayonnaise, yogurt, and chopped herbs.
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Donut holes are the secret to making this an irresistible dessert easy, and the beautiful array of colorful fruit makes a pretty presentation.
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Top Chef Masters winner Floyd Cardoz reveals his secrets to slow-roasting salmon to keep it moist and the flavor mild.
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This colorful mixture is hard to resist, with its contrasting chewy and crunchy textures and the nutty Asian dressing Black rice, high in antioxidant-rich anthocyanins, is now a staple in my pantry.
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Get Lobster Roll Recipe from Food Network
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Get Steamed Gingered Salmon with Warm Citrus Sauce Recipe from Food Network
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In this Syrian-inspired soup, dried green lentils are cooked with spinach then finished with lemon juice for a quick warming meal.