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If you like those restaurants with tapestries on the walls, pillows on the floor and little brass tables, you will enjoy this take on Moroccan lamb pilaf. Boneless lamb meat, celery, bulgur wheat and onion are graced with hints of cinnamon, allspice and chicken broth. Raisins and slivered almonds top off this lovely dish.
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Antelope meat, potatoes, corn, and bell peppers simmer with elbow macaroni to make this tasty and easy main dish.
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Grilled center cut pork chops with a mayonnaise-paprika marinade are so tender and addictive your guests will be asking for the recipe.
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Tagines are Moroccan slow-cooked meat, fruit and vegetable dishes which are almost invariably made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labeled 'baking legs' and sold cheaply) that will do very well.
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Surprise! A layer of gooey cheddar cheese runs through the middle of this tasty turkey meatloaf.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get the week rollin' with this no-brainer recipe using lump crab meat.
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This is an uncomplicated dish for warm weather and sunny days Olive oil, garlic, hot pepper, barely warmed tomatoes and tons of fresh basil are the only ingredients besides lobster and dried pasta, preferably a variety with a bit of texture, like frilly edged reginette, cooked perfectly al dente The only real work is cooking the lobsters and chopping the meat
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Beef and potatoes are simmered with rice vinegar, molasses, and curry powder.
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Red Cooked Pork is one of the most popular comfort food in China. Yet no one in the U.S. knows about this at all. I am introducing this dish from my kitchen and...
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Perfectly seasoned beef tips are wrapped in bacon and pan-fried to make delicious steak bites, perfect for camping or grill nights.
Ingredients: beef, bacon strips