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A great Jamaican style dish. A spicy blend of herbs, vinegar, and a habanero pepper make this chicken dish unforgettable. Serve with rice, yum!
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Rather than traditional sausage stuffing, chef George Mendes of NYC's Aldea serves a smoky version using chorizo and hot pimentón de la Vera (smoked paprika).
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This recipe is by Moira Hodgson and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Glazed Smoked Ham Recipe from Food Network
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The mushrooms in this recipe are allowed to marinate for a few days before completing the salad.
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This recipe came from having nothing in the house but a box of spaghetti and some lemons. I grab whatever fresh herbs are available in my garden, about two handfuls' worth, total.
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Smoked fishalready cooked and intensely flavorfulis an ideal addition to dishes when time is of the essence. We've used trout here, but another flaky fish, such as haddock or whitefish, would work just as well.
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Get Flatbread with Fresh Figs, Monterey Jack, Blue Cheese and Red Wine Reduced Vinaigrette Recipe from Food Network
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A recipe for individually sized birds stuffed with millet, currants, sage, and thyme.
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Get Tempura Fried Squash Blossoms with Tomato Sauce Recipe from Food Network
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I don't usually cook with chicken breasts because they aren't packed with flavor and tend to dry out easily. When I do have them in the fridge I usually bread...