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cooking.nytimes.com
These delicious cumin-scented potato pancakes are laced with leeks and crispy kale, adding a putatively healthy touch to the standard fried latke You can serve them with Greek yogurt, sour cream or crème fraîche But a chutney or yogurt blended with cilantro, mint and garlic would make for excellent eating as well
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Wild salmon is marinated and baked in an Asian-inspired soy and sesame sauce, served with hot cooked rice.
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As an appetizer or light lunch, these mini pizzas are easy to make and use readily available ingredients. Blue cheese adds a unique flavor, and pita bread is the perfect crust.
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Melissa Rubel uses a store-bought rotisserie bird in her reinvented chicken salad. She spikes the mayonnaise with chile sauce and toasted sesame oil and adds water chestnuts for crunch.
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Bread dough stuffed with layers of mortadella, capicola ham, Genoa salami, and provolone cheese bakes up into a hearty Italian main dish.
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This recipe for Thousand Island Dressing is anything but usual, and is perfect for your next Reuben sandwich or grilled bratwurst.
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Start your day off right with a delicious bowl of oatmeal made with cinnamon, vanilla, and fresh blueberries.
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Get Dan's Shiso Poke Recipe from Food Network
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Get Five Spice Baked Ribs with a Sticky Honey Sesame Sauce Recipe from Food Network
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Get Grilled Sesame Chicken Served with Tortellini Alfredo and Tortellini Teriyaki Recipe from Food Network
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When this recipe was created I was on a salsa binge. A friend asked me for the recipe and I didn't know. He bought the ingredients and I cooked while he measured...