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With a versatile vinaigrette, you can glaze, drizzle, and splash everything from salads to chicken to fish.
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A vegetarian spinach and mushroom enchiladas recipe.
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Get Smoked Salmon Timbale with Ginger, Cucumber, Creme Fraiche and Watercress Oil Recipe from Food Network
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Maple syrup and flavoring give an extra burst of maple in this granola with oats, pecans, and walnuts.
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Proof that seafood tacos aren't just summertime fare.
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Get Olive Oil Cake Recipe from Food Network
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This spicy Sichuan condiment is the secret to Andrew Zimmern's Cold Peanut-Sesame Noodles recipe.
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Chef Martin Yan makes his delicate dumpling wrappers with cornstarch, wheat starch, water, and shortening. But for an at-home shortcut, wonton wrappers, usually sold in the freezer section of the supermarket, make quick work of dumplings.
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Queso fresco is a mild, soft, crumbly cheese from Mexico; farmer cheese or feta is a fine substitute.
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This is a creamy and thick vegan brown gravy using vegetable broth, tamari, soy milk, and nutritional yeast.
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Get Porterhouse Steak with Creamy Leek Sauce Recipe from Food Network
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This versatile recipe gives you a foolproof technique for infusing oils with garlic and herbs. Make it your own with other herbs and spices.
Ingredients: olive oil, garlic, basil, oregano