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With apples and dried cranberries for color and tang, this dressed-up chicken salad is wonderful on bread triangles or served on a lettuce leaf.
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A savory dough is sprinkled with green onions and sesame oil, coiled into a round, then rolled out into flatbreads and pan-fried. Serve with hot and sour sauce or your favorite Chinese sauce for dipping.
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This creamy, comforting chowder with potatoes, green beans, and corn is a great way to use up leftover cooked salmon in a weeknight dish.
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Get "Kimchee" Salad Recipe from Food Network
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No bacon, no fruit, no seeds: this broccoli salad, adapted from a recipe in a newspaper clipping from 1980, combines potato salad flavors--hard-cooked eggs, dill, celery seed, mayo--with crisp fresh broccoli.
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Beware: this dip is known to disappear in minutes flat.
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Quinoa, butternut squash, zucchini, cranberries, and dried apricots add flavor and color to a pilaf-like dish that's vegetarian and gluten-free.
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Half-and-half is added to this chicken soup with potatoes, onion, scallion, corn and crumbled crisp bacon.
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Serve this festive, colorful salsa salad, made with black-eyed peas, avocado, and white shoe peg corn, with chips or as a side dish. It's perfect for New Year's or watching football.
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No holiday meal is complete without deviled eggs. Tarragon and spicy horseradish add a festive note to the classic.
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The ultimate slow-cooker breakfast.
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Circassian Chicken Salad is a classic mayo-free chicken salad with a creamy walnut sauce and paprika, garlic, green onions, and parsley.