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Chicken breast simmered with sherry, beef bouillon, peanut butter and curry powder. Other spices and the addition of coconut milk all add up to an unusual, creamy curry chicken.
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This dish combines the comfort of potatoes, the warmth of spices, and the crunch of fresh snow peas.
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Versatile enough to serve on nachos, in sliders, or atop mashers.
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We can't even dill with how good this pickle bread is.
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A recipe for the rich egg bread enjoyed on the Jewish Sabbath, or any day.
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This Brazilian pork stew features both pork tenderloin and chorizo sausage. My Brazilian friend makes this for me occasionally and it is fabulous!
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Kielbasa, onion, tomatoes, and pasta combine in this hearty soup that will keep you warm on those cold winter nights.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe uses the same technique used to make duck confit.
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Tempeh is topped with Buffalo sauce, blue cheese, and celery in these pita pocket sliders that will delight vegetarians at your next party.
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An easy recipe for chicken marinated in a smooth blend of chiles, cumin, ginger, and black pepper, then grilled and stuffed into tacos.
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Get Lemony Sunshine Cupcakes Recipe from Food Network