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You needn't restrict yourself to chicken with this teriyaki marinade of sweetened soy sauce with Worcestershire, ginger, vinegar, onion and garlic.
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This was used as a pickled eggs recipe at Michigan Tech. It's great when served with a cold beer, eh!
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Get Orange-Anise Glazed Duck Recipe from Food Network
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This spiralized carrot and radish salad tossed with a peach-infused vinaigrette is a colorful appetizer salad that's quick and easy to make.
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This yogurt-based dressing touts fresh raspberries and raspberry vinegar, and is perfect tossed with a simple salad of crisp greens. Great splashed on a salad of sliced oranges.
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If you've never made a vegetable stir-fry before, start with this recipe, including a brown sauce made from scratch and many fresh veggies.
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Jerk chicken, plantains, and cabbage are all wrapped up in these fusion egg rolls served with an easy homemade mango-habanero sauce.
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Chef John gives a Northern California twist to his Nicoise salad by adding avocado to the vinaigrette--perfect with the tuna, olives, green beans, and potatoes.
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Get Roasted Butternut Squash, Sauteed Apples and Toasted Walnut Crepes with Cinnamon Gelato Recipe from Food Network
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Curry rice salad prepared with brown rice, curry powder or paste, bell pepper, green onions, celery, snow peas, raisins, apple, cilantro, and sesame oil.
Ingredients: raisins, apple