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Chef Deletrain's secret to succulent flavor? Brining the duck breast overnight for a moist and tender result.
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Risotto flavored with fava beans, onion, broth and white wine. Can be made with either chicken broth or vegetable broth.
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This sweet tamale pie has a ground beef and green chile filling topped with cornbread batter loaded with more chiles and Mexican cheese for a crowd-pleasing dish for dinner or pot lucks.
cooking.nytimes.com
Roasting is one of my favorite ways to prepare cauliflower, and I have always loved preparations that pair the vegetable with coriander seeds I use coriander seeds and cinnamon to season the tomato sauce that I toss with the roasted cauliflower and sautéed red onions, then add a couple of eggs beaten with goat cheese.
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This is a cannellini bean salad with squash, broccoli, bacon, and maple syrup. Serve warm or at room temperature.
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Black beans, kidney beans, diced tomatoes, and lots of spices are slow-cooked with stew meat, resulting in a chili that's perfect for potlucks or family gatherings.
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Sushi-grade tuna and impeccable tomatoes star in this Tuna Tataki with Heirloom Tomato Crudo from chef Richard Blais. Since the dish is so simple, you'll want...
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Red cabbage (Blaukraut) is flavored with apples and cider vinegar in this traditional and popular German side dish especially for Christmas.
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Quickly extract the flavors of chicken plus 4 types of dried seafood in a pressure cooker to make this umami ramen broth that's seasoned with a soy sauce-based tare.
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Try this refreshing keto shrimp salad, served with romaine lettuce and grapefruit, perfectly seasoned with a low-carb homemade dressing.
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This recipe is traditionally served with German sausages.
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Marcia added pearl onions and grapes to her tender pork dish because "they're both sweet and juicy."