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cooking.nytimes.com
This is modeled after North African merguez, which is sometimes served as part of an elaborate couscous meal, but good on a bun, too For its deep rust-red color, merguez relies on lots of dried sweet red pepper (paprika) and a goodly amount of hot red pepper (cayenne) Garlic, cumin and coriander are strong supporting players.
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Take homemade beef with broccoli up a notch with this recipe that chars the broccoli before mixing it with seared steak and a savory sauce.
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Browned breast of chicken is sauteed with vegetables in a coconut curry paste, and gently sweetened with apples and raisins. Serve over rice.
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Get Pesto Pasta With Sun-Dried Tomatoes and Broccoli Recipe from Food Network
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Looking for a spicy twist on chicken noodle? Found it.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 40 minutes, plus 2 hours' marination. Tell us what you think of it at The New York Times - Dining - Food.
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Get Sunny's Spicy Spinach Panzanella Recipe from Food Network
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Get Wine Country French Toast Recipe from Food Network
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These Savory Turkey Hand Pies are a full meal in one convenient, edible package, and a great way to use Thanksgiving leftovers like turkey. It's combined here...
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Get Grilled Fruit Skewers with Sweet Yogurt Sauce Recipe from Food Network
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Boneless chicken pieces, green bell pepper chunks, onions, and fresh mushrooms are cooked on the glaze with a wonderful, lightly sweet glaze.