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cooking.nytimes.com
In 2004, Mark Bittman introduced this recipe to Times readers as part of a spirited argument for chicken thighs over breasts That argument reaches peak awesomeness here, with the chicken browned and slightly braised, with olives and walnuts, and a slight acid zing from the wine and lemon.
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Jon hates fish. Really hates it. All of it. This is clearly irrational, and it started, as many such things do, in his childhood. His mother made him fish pie...
www.delish.com
While chicken wings aren't inherently creepy, once fried and glazed with a Chinese black-bean sauce and arranged to appear in-flight, they convincingly become "bat wings."
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An easy recipe from Marie's for coleslaw with Asian flavors. You will need Marie's Sesame Ginger Coleslaw Dressing for this.
www.allrecipes.com
Here's a great home version of the traditional Vietnamese dish, pho. Just stir chicken, bok choy, and bean sprouts into aromatic infused chicken stock and serve over hot noodles.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Trying to create an alternative to Heinz and Hunt's, two Brown University undergrads created Sir Kensington's, a small-batch ketchup that balances sweet and tangy (sirkensingtons.com).
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Get "Biscuits and Gravy" - Orange-Ginger Biscuits with Scallion-Pork Sausage Gravy, Sesame Mustard Greens and Soy-Glazed Bacon Recipe from Food Network
www.allrecipes.com
Soak thick, juicy beef filets in a heady marinade of Burgundy wine, soy sauce, oyster sauce, minced garlic and dried oregano. Grill the filets and serve with a dollop of butter creamed with shallots, green onions, white pepper and a dash of wine.
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In this easy to prepare recipe, an onion sauteed in butter and thyme is combined with white wine and beef broth. Serve in individual portions topped with a baguette slice and melted mozzarella cheese.