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Green Goddess dressing — a creamy, piquant blend of herbs, garlic and anchovies — is good to eat on salad And it’s wonderful as a dipping sauce for vegetables But its best use may be as a marinade for roast chicken
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Shredded green plantains are shaped into patties, then fried until crisp. Serve these "little spiders" as a snack or side dish.
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This is feed-a-crowd food: filling, hearty, satisfying, and easy to put together. It's not a fancy recipe, but bring it to your next potluck and there won't be a bit left when you go to pick up your dish.
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A simple but tasty chili recipe using ground elk meat as the base. Best served with Mexican style cornbread.
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Your dinner guests won't miss the beef once they taste this extravagantly seasoned turkey and veggie chili.
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Chef John says the key to great refried beans is to make them with lard. Serve on, with, or in nachos, layered dips, quesadillas--the possibilities are endless.
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Get Doe's Chili Recipe from Food Network
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Fried tofu is served over basmati rice with a rich, spicy sauce!
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Light and crunchy, pan-fried green beans with lemon, garlic salt and pepper. Fresh and fast!
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Shredded green cabbage is braised in butter until tender in this quick and easy recipe that's simply seasoned with ground black pepper.
Ingredients: butter, green cabbage
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This is a quick and easy salad idea with a homemade vinaigrette drizzled over a mixture of lettuce, mandarin oranges, and almond slivers.
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The traditional green bean casserole gets a different twist with fresh green beans in a sour cream-based sauce topped with Swiss cheese and buttery corn flakes. Serve during the holidays or special occasions!