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Cristina Ferrare recommends crushing one or two tortilla chips over this chili for a little crunch and washing it down with an ice-cold beer. Use organic ingredients if available.
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Packed with exotic flavor and spice, this simple chicken soup is an excellent starter to a Thai style dinner.
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Get Lime and Chile Roasted Pork Shoulder Recipe from Food Network
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Get Barbecue Chicken Recipe from Food Network
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Get Roasted Leg of Lamb with Mint and Cucumber Yogurt Recipe from Food Network
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Chicken breast meat simmers to slow-cooked tenderness with chunks of pumpkin, garbanzo beans, tomatoes, and autumn spices for a stew that will warm you up.
cooking.nytimes.com
The best taco consists of a warm corn tortilla with a spoonful or two of savory filling That’s it If you’re feeling extravagant, add a drizzle of salsa or crema, maybe a sprinkling of queso fresco, a slice or two of jalapeño
cooking.nytimes.com
Doro wat is a popular chicken dish in Ethiopia, and for Ethiopian Jews like Meskerem Gebreyohannes, it is also a fine centerpiece for a holiday like Hanukkah Mrs Gebreyohannes makes her doro wat with a Berbere spice mix imported from Ethiopia, but for this recipe, it is not needed, as the spices are listed individually
cooking.nytimes.com
These crispy fritters, which Melissa Clark developed for her picky daughter, are also an ideal cocktail accompaniment Hot, salty and crunchy: They can be devoured in one or two bites To make them, combine shredded or diced carrots and zucchini, lemon zest and scallion with a light batter of flour, egg, milk, coriander and pepper
cooking.nytimes.com
Growing up, I spent a lot of time in vegetarian restaurants even though I was not vegetarian, just on a quest to discover delicious, healthy foods that would help my dad to lose weight and feel good I was already a fan of butternut squash soup when I was introduced to using cashews as a substitute for cream This soup is loaded with flavor, fiber and protein
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This simple chicken in a vibrant coconut milk sauce will fill your kitchen with the enticing aromas of South American cooking. It's great served over pasta or rice.
cooking.nytimes.com
The moist environment created by smoke-roasting a chicken vertically, atop a half-full can of beer, turns out to be a nearly fail-safe way to achieve barbecue perfection A smoky-sweet dry rub adds complexity The dish can also be made in an oven, in a roasting pan