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West African inspired chicken peanut curry, with lime, coriander seed, onion, cilantro, mint, ginger, chili, peanuts, and chicken.
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Whip up Chef John's spicy tuna rice bowl in a flash for a meal that's as easy as it is comforting and delicious.
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This side dish of corn and green onion is dressed in white wine vinegar, lime juice, and tarragon.
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Bacon and sliced almonds bring smokey and crunchy dimension to this traditional green bean casserole recipe.
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Matcha, a green tea powder, is simmered with soy milk and cream and then chilled into a Japanese green tea soy milk blancmange.
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This almond and pear cake has finely ground almonds and fresh pear slices soaked in amaretto liqueur creating a delicate cake for the fall season.
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Fresh persimmon, toasted walnuts, and sliced pear dress up this tangy and colorful fall salad.
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The classic pairing of buttery Brie cheese and sweet, ripe pear slices dusted with ground nutmeg makes this quesadilla a delightful appetizer or snack.
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Frozen yogurt made with pears and spiced with cinnamon and allspice.
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"I had the honor of cooking for Julia Child's 80th birthday party at the home of a former Food and Wine editor in chief," says Grace Parisi. "At the end of the evening, Child graciously asked, 'Who made that looovely dessert?'"
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Prickly pear syrup gives this cactus margarita something a little extra in this refreshing Mexican-inspired cocktail.