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Use up the last of summer's zucchini in this easy whole wheat muffin recipe with a touch of pumpkin pie spice to welcome the fall season.
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Gluten-free bread can taste just like traditional white bread by using sorghum flour, rice flour, and potato starch to make a nice, crusty loaf.
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Mike Sheerin of Chicago's Blackbird bases his Asian-style version on oyster sauce, soy sauce, and roasted garlic, with toasted black peppercorns.
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In this quick and easy noodle bowl recipe, moist chicken and juicy snow peas simmered in a lemony broth are served over angel hair pasta.
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"Coconut connects with my African roots," says Ethiopian-born Marcus Samuelsson about a key ingredient in Food and Wine's Challenge. The Top Chef Masters winner also had to use pickled peppers and chicken.
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This easy fried white fish takes only minutes to prepare and will please even the pickiest of eaters.
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Crescent rolls are here to change everything you thought you felt about buns.
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Smoke your salmon atop a bed of fennel, then serve with a cherry tomato-fennel frond salad.
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This colorful coleslaw with shredded jicama is tossed with a citrus and ginger dressing then topped with candied walnuts.
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Get Greek Pizza with Chicken, Feta and Olives with Mixed Cherry Tomato Salad Recipe from Food Network
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Chicken breast is baked in a tomato-based sauce and served atop a bed of spinach leaves in this simple salad. Black beans, cheese, sour cream, and salsa toppings provide a Mexican flair.
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Get Grilled Corn and Poblano Potato Salad Recipe from Food Network