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Crispy baked kale is seasoned with vinegar and salt in this snack recipe.
Ingredients: kale, olive oil, sherry vinegar, salt
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Sweet, vinegary and delicious. Honey, orange juice and Dijon mustard are shaken with a good balsamic vinegar until well combined. Chill and serve over a simple green salad or splash onto warm asparagus.
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Get Quick Pickled Cucumbers Recipe from Food Network
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Get Orzo Salad Recipe from Food Network
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This Filipino relish is made with green papaya, carrot, red bell pepper, ginger, green chile peppers, and raisins.
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Chef John's take on Thai-style sweet chili sauce, or Nam Jim, is sort of a hybrid between the cooked and fresh versions. If you can't find Thai bird's eye chilies, use any other combination of fresh, preserved, and/or dried chilies. This sauce is great on grilled chicken and pork.
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This better-for-you main-dish salad is quick, colorful and full of satisfying texture. To explore a variety of grains, substitute 3 cups cooked regular couscous, brown rice or quinoa.
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An aromatic sauce with the nutty flavor of sesame oil and the herbal sweetness of root beer does double duty as both a marinade and a basting sauce for lamb.
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Tangy roasted veggies and creamy goat cheese are an unbelievably delicious combination.
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Sunchoke relish is on every table in Georgia and South Carolina, says Linton Hopkins. "When I was a boy, I thought they were the funniest artichokes," he recalls; in fact, they are knotty tubers with a sweet, crunchy taste.
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Fresh green beans are cold-pickled in tarragon vinegar with dill and garlic for a crispy treat on the relish tray -- or in a Bloody Mary.
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Give potato salad a modern update by combining white potatoes and sweet potatoes in a light mayo-sour cream dressing sparked with curry powder, lemon juice, and cilantro.