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This stir-fry noodle dish, char kway teow, was inspired by one served at a crab restaurant in Kuala Lumpur frequented by the chef Zakary Pelaccio.
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A delicious kielbasa Reuben sandwich recipe.
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At L.A. Bento in Los Angeles, chef Chad Aaland makes quinoa salad with three types of beans and house-pickled onions. This streamlined version with black beans and jarred cocktail onions is tasty, too.
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Instead of using high-calorie coconut milk, Sue Zemanick of New Orleans' Gautreau's substitutes coconut water (the clear liquid inside young coconuts) and a touch of full-fat sour cream to add richness to this curry sauce.
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Get Coconut Oil Chocolate Chip Cookies Recipe from Food Network
cooking.nytimes.com
This chili oil, a kind of rough harissa, made from mild dried New Mexican chilies, pounded garlic and chopped mint, has so much body and flavor it’s more salsa than sauce.
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Ricotta and creamy Taleggio cheeses top these wonderful white pizzas.
cooking.nytimes.com
I’ve always been intrigued by olive oil cakes and decided to switch out half the butter in the original recipe for this plum cake for olive oil I spread the batter in a 10-inch tart pan and topped it with delicious pluots from the farmers’ market You can serve this as a dessert, a coffee cake, or a sweet snack.
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Sliced mushrooms are sauteed in peanut oil with onions, garlic, and dried basil, then finished with white wine. It's a great side dish for mushroom lovers.
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Hot, sour, salty and sweet are the main flavors in this Vietnamese-style marinade from F&W's Melissa Rubel.
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Get Multigrain Waffles Recipe from Food Network
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Get Cherry, Almond and Cinnamon Granola Recipe from Food Network