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Get Pork Chops with Charred Corn and Arugula Recipe from Food Network
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Chicken, cauliflower, olives, tomatoes, feta — this is a stew of extraordinary flavor and complexity, down to its hints of cinnamon and garlic The recipe uses skinless chicken legs or thighs; you could substitute ones with the skin if you like (But don’t use chicken breasts, which will dry out.) You can use more or less chicken depending on your needs
cooking.nytimes.com
Ask 30 people how to make this simple Taiwanese recipe, and you’ll receive 30 different responses Some fry the chicken before braising it, use more oil, less wine, different blends of soy sauce Debates rage over how thick the sauce should be, over which parts of the chicken to use
www.delish.com
Grilled squid and green tomatoes are paired together in this wonderful, flavorful salad, which gets a final addition of a fantastic sesame-lime dressing.
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How to make authentic bolognese sauce, the right way.
cooking.nytimes.com
Here is a pleasant, delicious family meal adapted from the California chef Cal Peternell’s excellent home-cooking manifesto, “Twelve Recipes,” published in 2014 by HarperCollins There are two steps to the process, which as Mr Peternell points out can lead to endless improvisation
www.chowhound.com
This recipe is a great way to use up leftover Thanksgiving turkey and has a creamy sauce made with leeks, carrots, and celery.
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Get Absolutely Fabulous Frise-Easy Salad Recipe from Food Network
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Get Skillet Pork and Peppers Recipe from Food Network
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Get Warm Beef Tri-Tip Salad Recipe from Food Network
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The Frenchy take on egg salad, loaded with herbs and Dijon mustard.
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Get Greek Dinner Salad Recipe from Food Network