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Easy to prep, this popular Russian recipe is for roasted, thinly sliced pork rubbed in garlic and stuffed with onions, cheese, and tomatoes.
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This recipe is by Nancy Harmon Jenkins and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Sauteed tempeh, bulgur, and roasted vegetables are topped with a homemade orange-curry dressing and pepitas in this vegetarian Buddha bowl.
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Get Oxtail Stew Recipe from Food Network
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This recipe is by Joanna Pruess and takes 2 hours 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Toasted ramen noodles, green onions, and pineapple are tossed in a vinegar-based dressing with broccoli slaw in this tasty Asian broccoli slaw recipe.
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A very simple soup that gives off a complex aroma and flavor. One taste of these prawns in the spicy and sour broth will send your taste buds to the tropics.
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Beef chuck stewed with potatoes, carrots, celery, onions and beef broth for a homey favorite. The aroma that permeates throughout the house while the stew is simmering doesn't do it justice..delicious.
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A refreshing summer coleslaw that blends the flavor of peaches, savoy cabbage, red bell peppers, and pecans.
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A classic from Chef Charlie Palmer served with a flavorful oyster mushroom gravy.
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Crawfish tails are tossed with egg noodles and a spicy, Cajun Cheddar cheese sauce in this New Orleans-style pasta.
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Searching for Tiger Cry on CH produces many results, but not one single recipe that I could see, so here's mine (a very basic version). Perfect as a light lunch...
Ingredients: juice, sugar, garlic, fish sauce, salad