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Slice up jalapeno peppers and coat with a seasoned flour mixture before frying in hot oil for a new twist on fries. Serve with your favorite creamy dressing.
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Celebrity chef Andrew Zimmern learned to make gumbo on a trip in the Louisiana bayou. This version of the famous Cajun dish calls for andouille sausage and super spicy habanero chile, as well as fresh shellfish.
cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey 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 Quinoa Salad with Asparagus, Goat Cheese and Black Olives Recipe from Food Network
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Get Steakhouse Steaks Recipe from Food Network
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Get Grilled Shrimp Dogs with Grilled Vegetable Relish Recipe from Food Network
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Get Roasted Okra and Chickpeas Recipe from Food Network
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Confectioners' sugar, milk, vegetable oil, cocoa powder, corn syrup, and vanilla are all it takes to make this quick and easy chocolate glaze.
cooking.nytimes.com
For this braised lettuce — especially ambrosial if, as suggested here, a discreet anchovy or 10 are permitted — everything is fast and minimal Put thin wedges of lettuce to quickly and lightly wilt in warm butter and broth and spoon it over hot bread That’s all.
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A generous splash of Marsala wine gives extra depth to chicken braised with stewed tomatoes, Italian seasonings and gravy mix.
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Mix fresh fruit with kitchen pantry staples for a delicious dessert. Check the pantry for soybean oil--it's labeled vegetable oil.
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A Filipino pinakbet recipe by Top Chef Season 9 and James Beard Award winner (Best Chef: Southwest) Paul Qui of Uchiko restaurant.