Watermelon Kale Salad
A summer salad from chef Brian Massie, corporate executive chef for The Light Group, features a cucumber vinaigrette and quick pickled red onions. Click Here For More Kale Recipes
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5
In the past few years, no other ethnic food has risen in popularity as dramatically as the Vietnamese sandwich. Vietnamese delis have popped up all over the country, and at the heart of the hype is the popular bánh mì sandwich: a mouthwatering, messy layering of juicy pork, cucumber, and sweet and tangy do chua, a slaw made with pickled carrots and daikon radishes. And the drooling doesn’t have to stop at your favorite Vietnamese deli. Now you can bring the sandwich craze to your kitchen with our yummy bánh mì recipe.
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4.5
Beef Rendang
Zak Pelaccio of Fatty Crab shares the steps to his version of the classic Malaysian dish  
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4.5
Beef Morcon
Let me share with you my Mom's beef morcon recipe that I altered a bit. You will find this dish irresistible, and you definitely won't regret if you'll make this a part of your next big get-together. It's such a good alternative to the usual star of the dinner table, a large roast. The best thing about beef morcon is that you can prepare it ahead of time!
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4.333335
Chef Valette represents his Sonoma, Calif., home with this elegant duck dish, glazed in a maple syrup and champagne vinegar reduction so that it’s sweet and savory.
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4.25
McDonald's Big Mac
The key to recreating the Big Mac is obviously perfecting the sauce. Some say it’s simply Thousand Island, but the clever folks at McDonald's deserve much more credit for this masterpiece we crave. In order to recreate the sauce, I had to ensure that I had a supply that I could taste on its own — away from the other great flavors this burger stacks. So I requested "extra on the side." The friendly woman behind the counter didn’t flinch. She quickly produced a sundae cup half-filled with the neon-salmon-colored sauce. When I took a big sniff, all I could smell was a chemicalesque aroma. Tasting, on the other hand, yielded that wonderful flavor. Several tastings and I was convinced. The secret ingredient? Mustard. Simple yellow mustard. Add that and a pinch of sugar to a Thousand Island-style sauce, and you’ll be surprised how closely it resembles the real deal. Click here to see How to Make Fast Food at Home. Click here to see How to Make 10 Iconic McDonald’s Dishes at Home Click here to see 10 Iconic McDonald's Menu Items Recipes
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4
Turkey BLT Sushi Rolls
This whimsical twist on a classic sandwich, the BLT, is fun to make and delicious. Don't worry — all the classic elements are there: bacon, lettuce, and tomato. For a healthy twist, though, we used turkey bacon instead of pork, and incorporated some quinoa into the rice mixture. Click here to see Reinventing the BLT — 9 Ways.
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4
Harold Moore of Commerce in New York City shares his decadent deviled eggs recipe.
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4
“I really like this salad for its simple ingredients, but also for its complex variations between technique, texture and temperature, says chef Chad Clevenger of Alma Cocina, a Latin American and Mexican-inspired restaurant in downtown Atlanta.   Recipe By: Chef Chad Clevenger of Alma Cocina
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4
If you haven’t heard of Island Creek Oyster Company, it’s about time you did, and this burger is the perfect way to discover it. To pay homage to the Duxbury, Mass., oyster farm, the authors of Wicked Good Burgers devised this tasty burger recipe that’s topped with perfectly fried oysters and a tartar sauce. We like it so much because of the way they time the recipe — they even tell you when to start heating your oil for the oysters while you’re creating the burger.  Click  here to see 50 Best Burger Recipes
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4
Hazelnut and Lobster Cannelloni
This recipe's a bit of a project, but it's no ordinary cannelloni recipe. How could it be — the addition of lobster elevates any dish from the normal into something truly special. Hazelnuts make their way into each component of the dish, from the pasta dough, to the filling, vinaigrette, and glaze. See all hazelnut recipes.
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3
Fennel
Offal is a much under-appreciated meat, but with the right sauce and the right technique, it can be delicious. Here, chef Matt Tropeano of La Silhouette pan-fries veal sweetbread and serves it with a tangy, fruity Meyer lemon sauce and oversized ravioli made from fresh pasta dough and stuffed with roasted fennel and garlic.
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2.978725