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In 2011, Alex Witchel got this recipe from the chef Tadashi Ono, who made it for a pairing with rose Champagne, during an interview with the restaurateur Rita Jammet “The burger was its own eureka,” she wrote “Half beef, half pork, it stayed uncannily moist despite being cooked through
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This savory quiche is packed with broccoli florets, eggs, and Brie cheese, making it perfect for a quick and easy dinner or a light lunch.
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Topped with a mix of shredded cheddar and Gruyère, Chef Ron Boyd serves this over-the-top bar burger at Daniel Patterson's new restaurant Plum, in Oakland, CA.
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Cooked rice noodles are mixed with carrots, cucumbers, mint, and napa cabbage. A sauce made with cilantro, jalapeno peppers, lime juice, fish sauce, and sugar is spooned on top.
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A yummy, healthy salad loaded with nuts, fruit and greens, with the kick of curry and cayenne pepper. My family calls it 'The Good Salad.'
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This dish results in tender, buttery chicken breasts in smooth peanut sauce and will have you adding this to your recipes for chicken.
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A savory stew made with 'good luck' black-eyed peas, ham hocks and shredded napa cabbage gets a kick from cayenne pepper and Cajun seasoning to make a terrific New Year's Day dish.
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Jonathon Sawyer likes serving grilled meat, like these rib eye steaks, with a tangy sauce that he makes by simmering red onions and jalapeños with water and vinegar, then pureeing them until silky.
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Once you've soaked your chickpeas, you can use a food processor and an air fryer to quickly bake these spicy falafel patties.
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This delicious vegan pumpkin soup is made with coconut milk, fresh corn, red pepper, ginger, red curry paste, and sprinkled with Thai basil.
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Get Jamaican Curry Chicken and Potatoes with Scotch Bonnet Hot Peppers Recipe from Food Network