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This light salad of Lebanese origin is a big favorite. Crunchy fried pita chips add delightful taste and texture. And a lemon and white wine vinegar dressing makes a snappy, light lunch or dinner.
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Chef John takes gumbo to the oven, baking up a beautiful golden brown roux right alongside the chicken, sausage, and Holy Trinity in this dish.
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Having two different lettuces, Romaine and red leaf, is a nice touch in this hearty tossed salad.
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Get Grilled Lobster with Lime Butter and Mango Salsa Recipe from Food Network
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This popular Vietnamese sandwich combines sweet, sour, crunchy, and soft in one delicious and portable package.
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This classic recipe calls for about half the ingredients as the original, served in Mark Sullivan's San Francisco restaurant, Spruce. To make it at home, streamline the ingredient list to lower the cost.
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Get Steak-and-Potato Salad Recipe from Food Network
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These oven-baked beauties are great as appetizers or a snack. They're spicy and savory, with a subtle coconut milk base. In Malaysia, they are traditionally deep fried. But here's a modern version. You can wrap them in different ways - as rolls, sealed pockets or semi-open bundles.
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Get 5 Alarm Sauce Recipe from Food Network
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Get Spicy Quinoa with Sweet Potatoes Recipe from Food Network