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Slightly unusual, the sweet strawberries and licorice-flavored fennel in this dessert complement each other perfectly, and the addition of fresh vanilla bean adds depth and dimension to the dish.
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This recipe is by Mark Bittman and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This light and refreshing salad has carrots, bell pepper, and cucumber is mixed with lentils and quinoa in a citrus dressing sweetened with agave nectar.
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"Every house has an herb garden," says Daniel Humm of Ticino, the southern region of Switzerland. Accordingly, he infuses roasted peaches with honey-rosemary syrup. The mascarpone in the ice cream reveals the strong Italian influence on Ticino's cuisine.
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This recipe is one of my family's favorites. It can be served as a meal or as an appetizer, as it is normally served in most authentic Mexican restaurants.
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Inspired by your favorite maki roll.
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This crisp and refreshing Waldorf salad has three varieties of apple, a pear, walnuts, and pecans and is perfect for hot summer days.
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Get Mungo-lian Barbequed Tri Tip Sandwiches Recipe from Food Network
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Get Apple-Cranberry Kissel with Sweet Sour Cream Recipe from Food Network
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A light, crispy but tender sugar cookie loaded with flavor. These cookies are especially requested at Christmas. They're easy and definitely a crowd-pleaser.
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This great way to use kale has everything you could want in a salad: the creaminess of avocado, the tanginess of apple, the crunch of almonds, and, of course, the delicious magic of bacon.
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You're going to want to replace all toast with this delicious, carb-free cauliflower version.