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Chicken gizzards and livers sauteed with onion and garlic, simmered with rice, broth and light seasoning.
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Marinated venison tenderloin is filled with cream cheese and jalapeno slices, then wrapped in bacon and grilled.
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In this oven version of Yucatán-style pit pork, the meat marinates in an orange and achiote mixture before being wrapped in banana leaves and slow-cooked.
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When deep-frying, do not fry more than one layer of rings at a time (although a little overlap is fine).
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Pork butt is marinated in a savory blend of spices, before being grilled on skewers and served with a sprinkle of fresh lime juice.
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Use your blender to make a poppy seed dressing to top a salad of lettuce, mandarin oranges, green onions, and almonds with this recipe.
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Cubed Hawaiian sweet bread rolls are blanketed with bacon, green onions, eggs, and 3 cheeses to make this simple and delicious bread strata.
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Paneer floats in a perfectly seasoned, creamy sauce in this traditional Indian recipe for paneer tikka masala.
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This recipe is by Alice Hart 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 Collard-Wrapped Bean Burritos Recipe from Food Network