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A crispy appetizer of pita chips topped with roasted eggplant and creamy hummus.
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Tangy pickled onions and creamy avocados add a surprisingly savory bite to this crisp fruit salad. When served in a pretty martini glass, it makes a stunning first course.
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I'm Palestinian and my mother would cook this for special guests. A very exotic twist to cooking rabbit with sage, olives, artichokes and served alongside rosemary potatoes.
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This recipe is by Kay Rentschler and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Kale and Gorgonzola Salad Recipe from Food Network
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Get Chianti Marinated Beef Stew Recipe from Food Network
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Get Healthy Banana Oat Muffins Recipe from Food Network
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A whole chicken is stewed with smoked sausage, then combined with bell pepper, rice and tomatoes and flavored with chili powder, pepper sauce, cayenne and Worcestershire in this thick Cajun soup.
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Get Italian Flatbread (Piadina) with Fontina and Prosciutto Recipe from Food Network
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Get Pork Souvlaki with Honeyed Apricots Recipe from Food Network
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Get Mambo Chicken with Mango Salsa Recipe from Food Network