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The ingredient that makes this marinade both spicy and sweet is adobo sauce from canned chiles in adobo, a useful sauce that I had not thought to use in marinades until I was introduced to the idea by the cookbook author and television host Pati Jinich The sauce has enough heat, so I don’t use the canned chipotles, though you could add one if you wanted I hold back a couple of tablespoons of the marinade and use it to finish the vegetables and deglaze the pan.
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For a Southeast Asian treat, try these grilled pork skewers, marinated in a spicy ginger-peanut sauce.
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Great winter soul food, terrific with chops or brats. Mildly sweet and sour, this dish smells divine and just makes you feel good. Leftovers, if that's possible, are even better and keep well.
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Cottage cheese makes a creamy addition to a family recipe for potato salad.
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A vegetarian black bean and cheese enchiladas recipe with red chile salsa.
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A healthy and tasty chicken salad with a fruity twist - great on a croissant or in a honey pita. Note: This salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor. If desired, use nonfat mayonnaise.
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Wontons stuffed with a mixture of pork and shrimp seasoned with soy sauce and ginger root are gently simmered in chicken broth.
cooking.nytimes.com
This recipe is by Cathy Barrow and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Falafel Recipe from Food Network
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Crisp butterhead lettuce leaves are used to wrap up delicious gochujang-butter shrimp in this umami-packed appetizer recipe.
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Get Smoked Paprika Dry-Rubbed Pulled Pork Sandwiches Recipe from Food Network