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Adding butternut squash and spices is a lovely way to jazz up rice.
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Creamy avocado and bright lemon juice are great partners in this colorful cabbage slaw with hemp seeds and is perfect for Mardi Gras parties.
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In a salt brine with spices, pickling cucumbers take just a week or so to turn into crunchy, delicious pickles in this easy Chef John recipe.
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Pastrami is a Romanian specialty adapted from Turkish basturma.
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This sweet, nutty cereal goes great with yogurt or can simply be eaten by the handful.
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Melissa Clark's favorite part of the chicken is the drumstick, because it's juicy and easy to brown. She likes using only drumsticks in this mustardy stew thickened with tangy crème fraîche.
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Make your own delicious California sushi rolls with seaweed sheets, sweet and tangy sushi rice, cucumber, avocado, and a creamy imitation crab filling.
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Get Jicama and Watermelon Salad Recipe from Food Network
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Traditional puppy chow is mixed with peanuts, sunflower seeds, marshmallows, and raisins creating a puppy chow trail mix perfect for snacks or parties.
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Fennel lovers get a triple treat with these cod fillets: The fish is anointed with a fennel-seed marinade, roasted on a bed of fennel bulbs and then sprinkled with chopped fennel fronds before serving.
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Sesame oil, rice vinegar, shredded cabbage, and crushed ramen noodles make this beautiful salad the perfect accompaniment to your favorite Asian dishes.
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First you saute onion with cinnamon and cumin. A very happy beginning. Then you stir in tomatoes, fresh shelled peas and coconut milk perfumed with chili powder, coriander, and turmeric. Simmer until peas are tender.