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A simple salad recipe with added dimension from the roasted garlic and apple juice in the vinaigrette.
cooking.nytimes.com
This recipe is by Joan Nathan and takes 90 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Here's the bread portion for making homemade Chinese-style baked pork buns, savory buns, or sweet bean buns. Fill these with your favorite Asian bun filling, and bake till golden brown. It takes a while, but it's worth it.
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Turn up for teriyaki.
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This yogurt-based crust is quick to assemble, easy to roll out, and it bakes into a deep golden, crisp and flaky crust that supports the tangy fresh cheese filling and the sweet zucchini slices beautifully.
cooking.nytimes.com
This recipe is by Regina Schrambling and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Ham and cheese sliders made with Hawaiian sweet rolls and a buttery poppy seed sauce are great for potlucks and quick and easy to prepare.
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Here is a somewhat spicy curry dish of vermicelli noodles with a medley of veggies and shrimp, chicken, and pork. It's an Asian way to clear out the fridge.
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Give Thanksgiving stuffing a down-home flavor twist by using rye and pumpernickel bread cubes and season them with bacon, onions, celery, rosemary, thyme and sage, and a splash of good bourbon whisky.
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Get Beef Stew Recipe from Food Network
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Get Egg-and-Bean Dinner Salad Recipe from Food Network
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Get Cioppino Recipe from Food Network