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Using the mushroom-soaking liquid to cook the rice gives this risotto intense flavor. There's just enough goat cheese to balance the earthiness of the porcini with a touch of tartness without overwhelming the dish.
www.allrecipes.com
Red pepper slices marinated in a vinegar, garlic and anchovy mixture take on a flavor that makes them perfect for condiment trays and salads.
www.allrecipes.com
A bold green tomatillo and chile salsa has the authentic taste of grilled, charred peppers and fruity, tangy tomatillos.
www.simplyrecipes.com
Marinated, slow-cooked, lamb stew with lamb shoulder, garlic, rosemary, onion, paprika, roasted bell peppers, tomato, parsley, red wine, and chicken stock.
cooking.nytimes.com
"Bone broth" has become stylish as part of the Paleo diet, which enthusiastically recommends eating meat and bones (The idea is to eat like our Paleolithic, pre-agricultural ancestors.) But cooks have known its wonderful qualities for centuries This robust and savory beef broth — more than a stock, less than a soup — can be the basis for innumerable soups and stews, but it also makes a satisfying and nourishing snack on its own.
www.chowhound.com
The classic hot dip updated with Gruyère cheese and crunchy panko breadcrumbs.
cooking.nytimes.com
Don’t throw out that stale baguette Here an old bread gets new life after being soaked in milk and mixed with some cooked chard and red pepper Topped with cheese it makes for an easy, thrifty, midweek meal.
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Top Chef Masters winner Floyd Cardoz, flavors the salmon with spicy ginger, sweet maple syrup, tangy tamarind, and smoky chipotles.
www.allrecipes.com
Baked in a tangy dilled buttermilk-Parmesan batter, these are great solo, but hold their own in your favorite dipping sauces, too.
www.allrecipes.com
Pork shoulder slow cooks in a sauce of orange juice, guajillo chile peppers, vinegar, garlic, and achiote paste to deliver traditional Mexican flavor with relatively low effort.
www.foodnetwork.com
Get Roasted Red Bell Pepper Hummus Recipe from Food Network
www.allrecipes.com
Ground pork is mixed with Chinese cooking wine, soy sauce, onion, ginger, and garlic to form meatballs, which are rolled in glutinous rice before being steamed.