Author: Robert Irvine : Food Network
Corn Fritters are the best combination of savory tastes that are cooked to golden brown perfection! Crispy on the outside with a soft and tender inside, these are insanely delicious!
Author: Alyssa Rivers
Steamed clams are cooked together with wine wine, garlic, a touch of butter and loads of fresh herbs. And have extra crusty bread ready to soak up the delicious broth.
Author: Samantha Ferraro
Author: Food Network
Author: Ruth A. Matson
Author: Giada De Laurentiis
These plantains taste like they came from a restaurant. I parcooked them in the air fryer, then smashed them and returned them to the fryer to crisp them up.
Author: Food Network Kitchen
Author: Dan Churchill
Author: Alton Brown
Author: Food Network
This salad is an ode to summer. I love to grill the watermelon after it's been brushed with a little bit of the honey-lime vinaigrette. The sugars from the melon caramelize nicely on the grill and add...
Author: Kardea Brown
This meat burek recipe is made with ground beef and flaky phyllo dough, and is popular in Serbia and across the Balkans.
Author: Barbara Rolek
This authentic hummus is the best you'll ever taste. The key is to simmer the chickpeas an extra long time, and to mellow out the garlic with lemon juice. (Note: Please use amounts as noted in the written...
Author: Michael Solomonov
Author: Food Network
Filipino Pork BBQ on a Sitck are as much fun to eat as they are delicious! With a sweet, salty, and slightly spicy flavor combo, they're absolutely addictive!
Author: Lalaine Manalo
Author: Aaron McCargo Jr.
Author: Food Network
These zucchini fritters are based on a recipe I learned from the cookbook author Diane Kochilas. A classic mezze served in Greek taverna, they're like a Greek version of latkes.
Author: Martha Rose Shulman
Author: Vic "Vegas" Moea
Carrot salads are a relatively new dish, especially raw ones. Until well into the twentieth century, most Europeans ate only cooked carrots, primarily in stews and soups. In the Middle East, people also...
Author: Gil Marks
Author: Liz Logan
A fried shrimp appetizer recipe. The flavorful batter gets its kick from makrut lime leaves, curry paste, and ginger ale.
Author: Alton Brown
Author: Food Network
Author: Robin Miller : Food Network
Author: Melissa Sperka
Grilling brings out intense flavor in fresh fruits and shrimp brushed with a quick teriyaki sauce.
Author: By Betty Crocker Kitchens
Author: Ina Garten
Author: Giada De Laurentiis
Author: Trisha Yearwood
Pissaladiere, a flatbread from the South of France, is a great recipe idea for the summer picnics since it can be eaten hot, cold than lukewarm.
Author: Mike Benayoun
Author: Sunny Anderson
Author: Brian Boitano
Author: Rachael Ray : Food Network
Author: Ina Garten
Garlic ranch pretzels recipe. Try this kid friendly seasoned pretzels recipe that the entire family will love. We love ranch dressing pretzels recipe.
Author: Eating on a Dime
This sweet and savory apple tart is both substantial and sophisticated. The chewy, pizza-like crust is fortified with three kinds of flour. The topping is a comforting, mellow jumble of sweet roasted apples...
Author: Melissa Clark
Author: Food Network Kitchen
Author: Aida Mollenkamp
Oyster sauce, garlic, chili sauce and cilantro "Thai" up the spicy flavor in these grilled wings.
Author: Betty Crocker Kitchens
This is the BEST homemade pimento cheese. Make this classic southern recipe with just just 6 simple ingredients plus salt and pepper and can be whipped up in as little as 15 minutes. Keep the recipe handy...
Author: Kimber
Author: Food Network Kitchen
My grandmother's old-fashioned shrimp dip is a retro classic that has been enjoyed at social gatherings and holiday parties for decades!
Author: Blair Lonergan
This well-known Philippine starter combines attributes of many of the wrapped foods of other countries. It's filled like an egg roll, has an egg wrapper like a crêpe, and is served warm but not fried....
Author: Mark Bittman
Author: Eddie Jackson
This sauerkraut filling recipe is one of the most popular for Polish pierogi or dumplings. The filling also can be used to fill naleśniki/crepes.
Author: Barbara Rolek