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Here is a spice-perfumed braised chicken dish that is greater than the sum of its parts, with complex flavor that belies the ease of preparation As a bonus, you can prepare it up to 2 days in advance, since it reheats beautifully.
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Get Pickled Potato Salad Recipe from Food Network
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Layered flavors are the secret behind this chicken salad, from the chef Sara Kramer of Kismet in Los Angeles After grilling the chicken and letting it rest, reserve the chicken juice to whisk into a vinaigrette of olive oil and lemon juice Then add chile crisp, that chile-flake-in-oil condiment some Chinese restaurants have on the table, and augment it with toasted and crushed coriander, fennel seed and cardamom
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Get Maple-Bourbon Ketchup Recipe from Food Network
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This recipe takes roasted pumpkin seeds (a.k.a. pepitas) and coats them with homemade spiced nacho cheese powder.
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Get Halibut with Coconut Sauce Recipe from Food Network
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Get Quick Pickles Recipe from Food Network
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Get Homemade Corn and Coriander Tortillas Recipe from Food Network
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Get IPA Mac and Cheese Recipe from Food Network
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Any hearty green can be used in place of kale in this recipe. For the best results, make the filling a day in advance -- it tastes even better once the flavors have had time to mingle.