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This recipe is by Robert Farrar Capon and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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A fiesta of flavors with a hint of smokiness from chipotle peppers in adobo sauce in this chili with rice.
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This luxurious risotto is a cinch to make Use the plumpest, juiciest shrimp you can find.
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I had an aha! moment in my search for perfectly poached chicken that is good for dinner and then good the next day for lunch after I attempted beer up the butt...
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Tired of the same old salad? Try this flavorful main dish salad that features tender shrimp flavored with lime and garlic...it's light, refreshing, and a great change of pace.
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A tangy buttermilk dressing ties together this pasta salad studded with asparagus, chicken, artichokes, and cherry tomatoes!
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Get Egg Drop Soup Recipe from Food Network
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There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas
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Hawaiian rolls are filled with Cheddar cheese, beef, and bacon in this cheesy slider bake glazed with butter, brown sugar, and Dijon mustard.
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Get Stuffed Veal Brasciola with Spaetzle and Frizzled Beets and Carrots Recipe from Food Network