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cooking.nytimes.com
When the chef Tony Maws’s grandparents died, he decided to start having Passover Seder at his restaurant, Craigie on Main in Cambridge, Mass This short rib recipe, brought to The Times in 2011, was among the dishes he served, both to his family (on the first night) and his diners (on the second and third nights) It’s a Sephardic take on his grandmother’s tsimmes and brisket, prepared a day in advance and refrigerated to let the flavors meld and the fat float to the top to be skimmed
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Get Brothy Clams and Chorizo Recipe from Food Network
www.allrecipes.com
Make chocolate covered peanut candy clusters with this recipe using a mixture of candies.
Ingredients: peanuts, chocolate chips
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Popcorn balls are colored orange and made to look like pumpkins. These are a fun Halloween treat for kid and adult parties. Very versatile!
cooking.nytimes.com
There are a lot of ingredients in this bright and bold-tasting pork salad recipe; they add up to a vibrant dish you can serve warm or at room temperature to a spice-loving crowd Lean pork tenderloin is marinated with chiles, ginger root and cilantro, grilled or broiled, then combined with cabbage, fresh herbs and nuts and coconut for richness A bit of reserved marinade serves as the dressing
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Get "Monkey Rolls": Banana Spring Rolls with Spiced Chocolate Sauce, Peanuts, and Toasted Coconut Recipe from Food Network
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Get Paella on the Grill Recipe from Food Network
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Softened vanilla ice cream is mixed with coconut and chopped peanuts and spread into a chopped peanut crust, then frozen until firm for a rich and creamy dessert pie. Top with M&Ms®, sprinkles, toasted coconut, or chocolate shavings before serving.
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Get Queimada Recipe from Food Network
www.delish.com
To make this dish extra special, you can garnish the artichokes with a little caviar.
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It's easy to overlook a bowl full of wilted greens at a barbecue where there are so many other dishes vying for your attention. Not if you sear the romaine, though, as Jamie Bissonnette of the Boston restaurant Coppa does.