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Those tidy packages of Ramen noodles seem to be quite versatile. Here they turn a broccoli salad into something special. The seasoning packet and a bit of oil and vinegar make the dressing, and the crunchy noodles combined with sunflower seeds, peanuts and green onions, do wonders for the broccoli slaw.
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Baked tofu mimics egg whites in this vegan version of deviled eggs filled with pureed chickpeas, nutritional yeast, and spicy brown mustard.
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Quickly grilled ham steak is served over a bed of fresh greens in a homemade Dijon mustard and lemon dressing in this hearty meal-size salad.
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Chef John thinks it's way more fun to make your own phyllo dough sheets instead of buying them--and here he shows you how.
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Zucchini and fennel are pureed together in this simple, seasonal soup flavored with mild curry powder that makes an elegant first course.
www.delish.com
Top Chef Masters finalist Traci des Jardins creates a gorgeous cold-weather hors d'oeuvre with roasted beets, horseradish cream, and rye toast.
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Chunky sweet pickle relish, made with onions and bell peppers, is a tasty topping for hot dogs or mixed into macaroni salad.
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This is a refreshing soup of cucumbers simmered in chicken broth with scallions, farina and tarragon, pureed and combined with sour cream. Serve hot or cold.
www.chowhound.com
A recipe for wild Alaskan salmon fillets dry-rubbed with sumac, seared, and topped with a chunky plum tomato vinaigrette, served with roasted kohlrabi.
cooking.nytimes.com
This recipe is by David Tanis and takes About 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
This salad is the epitome of summer in a bowl.
www.simplyrecipes.com
Quick and easy! Chicken thighs baked with cherry tomatoes, garlic, and rosemary.