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These glazed carrots, from Karen and Quinn Hatfield of the Los Angeles restaurant Odys and Penelope, are caramelized and sweetened from a quick hot turn on the grill, then tossed in a salty dressing of soy sauce, balsamic vinegar, garlic and ginger Turning the carrots often and moving them around on the grill keeps them from burning And if your carrots are burning but aren't yet cooked through, transfer them to a baking sheet and finish cooking in a 400-degree oven.
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Tasty bits of smoked salmon are simmered in a delectable sauce of onions, mushrooms and garlic, tomato paste, basil and a good measure of rich, nutty pesto. Serve over hot noodles for a very impressive entree.
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Get Cauliflower "Mac" and Cheese Casserole Recipe from Food Network
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Get Simple Bolognese Recipe from Food Network
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This creamy soup will inspire a new appreciation for broccoli with it's taste and aroma.
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This Asian-inspired hummus recipe swaps in edamame beans and toasted sesame oil for the traditional garbanzo beans and tahini.
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This chip/cracker dip is always the first thing to disappear at any party that I take it to. It's equally delicious with shrimp or crab.
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An ever-popular combination of bacon and chicken tastes even better with a homemade sweet and tangy glaze featuring Heinz Ketchup, real maple syrup and mustard. Serve with baked potatoes and grilled veggies for an easy weeknight dinner.
cooking.nytimes.com
Not every tradition allows rice during Passover; in this fragrant dish there’s just enough of it to add substance to the vegetables Some Sephardic Jews have traditionally allowed rice during Passover, whereas many Ashkenazi Jews do not There isn’t much of it in this Turkish spinach dish, adapted from a recipe in Clifford A
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A creamy, crunchy coating flavored with herbs brings new excitement to chicken!
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Get (Web Exclusive) Round 2 Recipe: Potato Stuffed Onions Recipe from Food Network
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Get French Fried String Onions Recipe from Food Network