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For this earthy spring side dish, Su-Mei Yu tosses warm roasted mushrooms and whole shallots with a refreshing combination of dill, mint, and parsley.
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This light and refreshing pasta salad is sweet, tart, and spicy all at once. Garnish with cilantro, sesame seeds, and lime wedges.
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This basic mango bread uses milk powder instead of eggs. Pureed mango, superfine sugar and yogurt are other ingredients that make this a unique treat.
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Get Felicita's Posole Recipe from Food Network
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Cans of green and red enchilada sauce are combined in this turkey and corn tortilla soup seasoned with cumin. Serve garnished with minced jalapeno, avocado, chopped tomato, and grated cheese.
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Baked chicken breasts marinated in Italian dressing and Greek seasoning, topped with Havarti cheese, green chili pepper, and sauteed mushrooms. Pairs beautifully with long grain rice and steamed vegetables.
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Get Pork Chops With Smashed Potatoes and Chimichurri Sauce Recipe from Food Network
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Get Garlicky Grilled Flatbread Strips with Fresh Tomato Sauce Recipe from Food Network
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This is the recipe for the Peruvian green "aji" sauce served at the El Pollo Inka restaurants in Southern California.
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This quick and easy recipe for fried rice with a hint of sesame oil makes a tasty vegan side dish you can change up to suit your tastes.
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I love lemons on everything and created this quick and easy recipe one night. You can reduce the lemon juice for a less lemony taste. I use tenderloins for a shorter cooking time. It is even better if you have the time to marinate. The leftover juice is great served with rice or to dip with Texas Toast or rolls.
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Rosewater is most commonly used in Middle Eastern, West Asian, and South Asian pastries and sweets and is very distinctive in flavor. In this recipe, it is combined with strawberries to make a unique homemade ice cream.