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Spiced apple slices, so popular served alongside of all kinds of meats, can be imitated with zucchini and cucumbers! This recipe uses pickling lime to add crispness to zucchini slices, which are colored red and flavored with cinnamon red hots before being canned. The recipe takes several days, but only a few minutes each day.
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These cookie pops are just another reason to eat everything and anything on a stick.
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Get Max Holtzman's Grilled Mango Salsa Recipe Recipe from Food Network
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Get Beef Bourguignon Recipe from Food Network
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Get Family-Style Pot Roast Recipe from Food Network
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Get Pickled Baby Beets Recipe from Food Network
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Warm leeks over smoky bacon cream with crisp hazelnuts.
cooking.nytimes.com
This simple, refreshing salad from Alice Waters, the founder and owner of Chez Panisse, the legendary Berkeley restaurant, can be served as a first course or to revive the palate between the main course and dessert It came to The Times in 2010 when the Well blog featured a number of recipes from “The Food Network South Beach Wine & Food Festival Cookbook: Recipes and Behind-the-Scenes Stories from America’s Hottest Chefs."
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Chef John's recipe for seared scallops on fresh corn cream proves that you can make something special with just a few seasonal ingredients.
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Transform your leftover ham into a creamy ham and corn chowder for a warm and comforting weeknight meal.
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A mixture of spices used for pickling meats such as corned beef and sauerbraten.