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Chef John's take on the classic Persian savory stew features duck, pomegranate, and walnuts.
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This psychedelic Mediterranean-inspired salad from chef Nick Korbee of Egg Shop in NYC, marries bright, fresh ingredients with sweet, earthy roasted beets and...
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Thinly sliced beef, bell peppers, and red onion are stir-fried with fajita seasoning in this family-pleasing meal. Anaheim chile peppers are mild enough for kids.
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A delicious coconut cake made from a cake mix with coconut cream cheese frosting and garnished with toasted coconut.
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The ingredient that makes this marinade both spicy and sweet is adobo sauce from canned chiles in adobo, a useful sauce that I had not thought to use in marinades until I was introduced to the idea by the cookbook author and television host Pati Jinich The sauce has enough heat, so I don’t use the canned chipotles, though you could add one if you wanted I hold back a couple of tablespoons of the marinade and use it to finish the vegetables and deglaze the pan.
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These delicious, low-carb sloppy joes may just beat the original.
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Get Straw & Hay with Gorgonzola Recipe from Food Network
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This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is quick and easy, but the resulting oatmeal bar cookies topped with raspberry jam taste so decadent.
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Onion juice and toasted sesame seeds flavor this sweet and tangy salad dressing.
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This cake is very easy to make and tastes wonderful. Yellow cake mix with poppy seeds added and flavored with almond extract.