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Spinach rolls with puff pastry and feta are a great vegetarian finger food for parties or when you have friends over for a glass of wine.
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Fiery and spicy, this Yemenese condiment goes well with meat, fish, or poultry.
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Chicken wings are marinated in a salted, Japanese-style marinade, dipped in cornstarch and deep-fried until crispy in this appetizer recipe.
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Quinoa, cranberries, and broccoli are tossed with a bright citrus dressing and garnished with walnuts in this quick and easy vegan salad.
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Get Mexican Green Quinoa Recipe from Food Network
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Seasoned petite potatoes are roasted with bacon and onion and tossed with Parmesan and lemon zest in this hearty farmhouse potato dish.
cooking.nytimes.com
The chicken recipe here, a kind of mock tandoori chicken, mitigates the bane of chicken grilling (or, for that matter, broiling), the roaring flame-up By braising the chicken first, you effectively remove just about all the surface fat, practically eliminating the risk of setting the pieces on fire This same treatment would work nicely with fatty lamb, like chunks of shoulder or even shanks, which without the initial braising would be just about impossible to grill.
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This recipe for baby back ribs marinates them overnight in brown sugar, spices, and lemon zest, then bakes them in the oven.
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Get Shrimp and Grits Recipe from Food Network
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Stray from the usual Thanksgiving stuffing and try this Latin-recipe from chef Aarón Sánchez's.
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The hot, open-face tartine is a lunchtime staple in Paris’s small neighborhood cafés and bistros Like a piece of pizza, a tartine is constructed from a thick slice of rustic bread, lightly toasted A savory topping and some good French cheese precede a few minutes of browning under the broiler
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Mustard powder, dill weed, garlic powder, and onion flakes are combined in this amazing egg salad. I've always had rave reviews of this great sandwich salad.