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This vegan Korean fried rice recipe takes a classic Asian dish and adds a kick from kimchi and brine, garlic, fresh ginger, and red onion.
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This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
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Get Lamb Kebabs with Pomegranate Glaze Recipe from Food Network
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Beans, coconut oil, and caramelized onions make a creamy, vegan-friendly dip for sliced veggies, pita chips, crackers, or crusty bread.
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There 's plenty of tart lemon in these glazed muffins -lemon yogurt, lemon zest and lemon juice all have a hand in heightening the citrus flavor.
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Olives are baked with wine, orange zest, rosemary and garlic in this lovely appetizer or hors d'oeuvre.
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Get Nana's Quahog Chowder Recipe from Food Network
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Tender eggy crepes are filled with sweetened cottage cheese, then rolled up and pan-fried until browned.
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A totally Italian antipasta is Crostini-toasted bread. In Le Marche crostini con fegatini di pollo chicken liver is a must! Normally I am not a big fan of liver...
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Yummy curried wild rice and squash soup.
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This recipe evokes the fuzzy navel cocktail by giving you a cake made with peach liqueur, peaches, and orange juice.
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This is a quick and easy meal that can be rustled up in 15 minutes. It's based around one delicious ingredient, XO sauce, a spicy seafood sauce from Hong Kong...