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These hard boiled eggs pickled in a sweet brine and layered with onion rings will keep for up to 6 months refrigerated.
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The soy flour in this version helps to make a tender pasta without eggs or dairy.
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Get Cupcake Bouquet Recipe from Food Network
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Sautéed mushrooms can make almost any inexpensive red wine taste better!
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Paul Kahan's healthy idea: a focaccia made with spelt flour, topped with tangy marinated kale, soft and sweet slices of winter squash, and a few shavings of nutty, salty pecorino cheese.
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"Kids like hummus," says Alice Waters, "and they like to make the little flatbreads and heat them like tortillas; the whole process is irresistible, and the price is practically nonexistent."
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I used to make this in a restaurant where I worked. I have modified it for the home cook. I make this about twice a summer. It's the hit of any BBQ!!
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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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These spice cakes look like tiny pumpkins when they're covered with orange glaze and topped with a piece of dark licorice, twisted to look like a stem.
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Saffron threads lend a deep, golden color to this spice infused, Indian rice dish.
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Miniature versions are always better than the original.