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Mahi mahi is coated in macadamia nuts and breadcrumbs and lightly fried, then baked, and served with a sauce featuring tropical fruit, hot pepper, shallots, and chicken stock.
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Carrots and parsnips glazed with an orange juice reduction is a perfect side dish for holiday celebrations.
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This is by far the best broccoli cheese soup I have been able to come up with. It's made with a roux, chicken stock, milk, a mix of cheese, and fresh broccoli.
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This soul-warming soup is deliciously simple--just chicken and noodles. What makes it so good is the homemade roasted chicken stock.
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A can of pork and beans in tomato sauce is added to this vegetable stew cooked in a chicken stock base.
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Chorizo stuffed patty pan squash with black beans is a great summer side dish and leftovers work well in burritos.
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This recipe is by Barbara Kafka and takes About 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Dazzle guests with this creamy, cold cauliflower soup.
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Take a peek into the world of ancient grains with Chef John's recipe for delicious farro with wild mushrooms.
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Dinosaur kale, also called Lacinato or black kale, sautéed with garlic and olive oil and serve with poached baby potatoes.
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This is your basic pan gravy technique, and it doesn't matter what the meat is. You can do this for a leg of lamb, a roast beef, a roast pork loin, or a pan-roasted chicken.