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This quick-cooking fish stew, with its raft of eggs and no-stir preparation method, is specific to eastern North Carolina Church fund-raisers and family gatherings center on the stew, where traditionally men would layer chunks of fish with bones and skin, thinly sliced potatoes, onions and spices in a caldron and stand around the fire watching it cook About five minutes before it was done, someone would crack an egg for each guest into the tomato-rich broth
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Pumpkin and flax seeds, red onion, dried cranberries, and pecans are tossed with broccoli in a raspberry vinegar-flavored dressing in this recipe.
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Cool, fresh, and versatile, this raita can be served as an accompaniment to almost any dish, snack, or meal.
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Get Turkey Biscuit Pie Recipe from Food Network
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This pasta salad recipe uses salsa, sour cream, black beans, and bell pepper to give a Mexican flair to an old favorite.
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This is a three-cabbage slaw - green, red, and napa - but the real delight is the dressing. It is made with creamy peanut butter laced with brown sugar, fresh ginger, and garlic.
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Simmer your leftover tomatoes at the end of the summer with onions, peppers, and vinegar creating the perfect canning salsa for year-round enjoyment.
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Pasta is tossed in a sesame dressing with cilantro, peanuts, and green onions for an Asian-inspired pasta salad perfect for any occasion.
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Peas, carrots, and tofu are simmered together in coconut milk with spices, creating a warm, savory Indian favorite. Serve over hot rice, with yogurt on the side.
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Stewing meat is browned and braised in red wine with carrots, garlic, onions, and herbs. Mushrooms and more onions are added for the last half hour of cooking.
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Salmon cakes are one of our favorite old-fashioned dishes. Here, they top mixed greens dressed with a mustard vinaigrette for a familiar yet fantastic salad.