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Khoresht Fesenjan is a Persian stew made with pomegranate juice and walnuts. This version is made best, according to chef Matthew Dillon, with a "thoughtfully and responsibly raised whole chicken."
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Get Smoked Turkey Legs Recipe from Food Network
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Get Ultimate White Chocolate Mousse with Chocolate Phyllo and Raspberry Sauce Recipe from Food Network
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Here, you'll use rosemary to brush a savory glaze onto a marinated pork belly, giving it an added layer of richness and flavor.
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Golden toasted ramen noodles are mixed with cashews, shredded cabbage, and green onions, then doused with a soy sauce/oil/vinegar dressing.
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Crunchy soybean sprouts are blanched then tossed with an aromatic blend of Korean chile powder, garlic, sesame oil, and rice wine vinegar.
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A marinated eggplant in olive oil and seasonings that is a delicious antipasto dish. Traditionally we make this in September, to be served at Christmas time. Sometimes Nonna slipped a couple of finely sliced sun-dried tomatoes (with dried basil) into the mix for a variation.
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Every ingredient in this dip is there for a reason.
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Get Deforest Gibbs Barbecue Sauce Recipe from Food Network
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This delicious take on P.F. Chang's® famous chicken lettuce wraps will have you making a meal of an appetizer!
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This bruschetta recipe pairs creamy goat cheese with peppery sautéed radicchio.
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Apples, oranges, lemons, brown sugar, raisins, spices, and green tomatoes combine to make an incredibly flavorful pie filling. Makes 30 pints of perfect stocking stuffers.