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Tangy, buttery shrimp that despite the name are not cooked on a barbecue, or with barbecue sauce.
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The sweetness of the sweet potatoes infuses this Mexican-inspired lentil dish along with the heat of the chipotles, which also have a certain sweetness as well because of the adobo sauce they’re they are packed in The combination, with the savory lentils, is a winner.
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From the French Basque tradition, this easy sauté of peppers, cured ham, and piment d’Espelette is great served over braised chicken.
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This recipe is by Jane Sigal and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A rich bacon-wrapped roast turkey recipe with pear cider gravy.
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Using pre-cooked meatballs and fresh cheese tortellini allows you to assemble a quick and hearty soup sure to keep you warm in winter.
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This slow cooker recipe is for beef and onion seasoned with paprika in a tomato and sour cream sauce.
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Preserved lemon and a red chile pepper give these homemade kidney beans a tangy and savory flavor with a little heat at the end.
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This clam chowder recipe – chock-full of fresh littlenecks, potatoes, and bacon – takes you to the shores of New England. Don't forget the oyster crackers!
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Get Lime Leaf Chicken Salad with Lime Aioli, Crunchy Lime Topping On Charred Tomato-Brown Rice Pilaf Recipe from Food Network
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This recipe was created after preparing soup from several different recipes. I couldn't find the receipe that contained everything that I wanted, so I made my...