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A wonderfully spicy Thai dish. I created this when I fell in love with a dish at a Thai restaurant. It is very good served over jasmine rice.
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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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A standing beef rib roast rubbed with seasonings is roasted to perfection and served with onions and potatoes roasted in the pan drippings.
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A raw cranberry relish loosely based on the raw starfruit-mustard oil relish in the Mangoes and Curry Leaves cookbook. When I made this for a Thanksgiving buffet...
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Get Pomegranate Champagne Cocktails Recipe from Food Network
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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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Get Saga Wagyu Tortilla Recipe from Food Network
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This lush seafood soup is flavored with port, red wine and the usual dash of licorice-scented Pernod.
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Sweet corn relish, perfect for hot dogs, pickled corn, cucumbers, onions, red bell peppers, and tomatoes.
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Anise seeds and 151-proof rum give this Cuban-inspired creamy drink an extra kick for those holiday parties.
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Recipe for Stilton-Pear Crostini Drizzled with Pumpkin Seed Oil, as seen in the October 2008 issue of 'O, The Oprah Magazine.'
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