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Inspired by the ingredients list on a package of pasta salad mix, this recipe for homemade pasta salad dressing is a snap to make in your blender.
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Baker Gesine Bullock-Prado puts a spring spin on the traditional pavlova, folding nutty pistachios into the crisp and chewy meringue and mixing tangy rhubarb and strawberries into the cream that's piled on top.
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A traditional South African dessert that comes together quickly. A sauce is prepared while the pudding is baking and then poured over the pudding when it comes out of the oven.
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Get Slow-Cooker Chicken Cacciatore Recipe from Food Network
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A rich soup with a gloriously distinct flavor, this is a meal in itself. The cilantro cream is a lovely touch.
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This potato salad isnt the one you think about when you remember summer picnics from your childhood.
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Get Sourdough French Toast with Orange Bourbon Butter and Spiced Pecans Recipe from Food Network
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This recipe is by Regina Schrambling and takes 25 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Tender game hens are marinated in spicy Italian-inspired seasonings and grilled for a delightfully flavorful and very pretty dish.
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At the new Rivera in Los Angeles, John Sedlar fuses French technique with Latin American flavors in dishes like this pan-roasted chicken, flavored with a range of citrus.
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If you're using canned chicken broth to make risotto, be sure it's low-sodium. The broth reduces at the same time that it's cooking into the rice, and regular canned broth would become much too salty.
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This torte is a mix between a gingerbread cookie and a linzer tart, with raspberry jam peeking out of snowflake cutouts.