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You can serve the carrot purée on its own on croutons or pita triangles, or as a dip with crudités You can also accompany it with garlicky yogurt seasoned with mint, as it would be served in Greece or Turkey
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Get Spaghetti and Turkey Meatballs Recipe from Food Network
cooking.nytimes.com
Muhammara is a Syrian dip made with walnuts, breadcrumbs, and roasted peppers Serve it at room temperature, with warm pita bread and raw or cooked vegetables The pomegranate molasses is an important ingredient; you can find it at Middle Eastern groceries.
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Get Southern Fried Chicken Thighs with Pecan Waffles and Peachy Keen Sauce Recipe from Food Network
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Earl Campbell's Hot Link Gumbo Recipe from Food Network
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Spicy homemade mayonnaise adds an extra kick to these crowd-pleasing crab cake sliders.