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cooking.nytimes.com
Nearly every little shop in Vietnam serves some version of this satisfying, simple dish Bowls of room-temperature rice noodles are festooned with wok-fried or grilled shrimp (or beef, pork or chicken), scented with lemongrass, splashed with a sweet-and-spicy dipping sauce, and then served with pickled vegetables and tender, aromatic herbs.
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These teriyaki chicken quesadillas with 2 kinds of cheese, habanero chile, and wasabi are an intense fusion of Japanese and Mexican flavors.
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Spice up prunes for an exotic relish.
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Tangy homemade teriyaki sauce perfectly complements rich ribeye steaks. Colorful vegetable fried rice makes a wonderful accompaniment.
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Baked pork spareribs take a tasty, tropical turn with this rich recipe that features crushed pineapple in the sauce. It goes great with mashed potatoes.
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Use your microwave oven to cook sweet potatoes to then be baked in a thick and buttery orange juice-based sauce with ginger.
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Get Escargots in Amber Ale: Pot au feu d'Escargots a la Caracole Ambree Recipe from Food Network
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Try this fun twist on a classic highball next time you need a good cocktail. Easy to make and beyond delicious.
Ingredients: gin, brandy, vermouth, club soda
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Cranberry glazed meatballs with lean ground turkey, thyme, fennel seeds, ricotta, glazed with a spicy-sweet ruby red cranberry sauce.
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Beef top sirloin steak is sliced across the grain for tenderness, coated in a sweet-and-savory soy sauce marinade, then quickly stir fried with fresh green pepper, onion, and tomatoes.
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This bison chili cheese dog recipe tops hot dogs with a leaner bison chili, sharp cheddar cheese, jalapeño peppers, and pepperoncini.
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This is my twist on a dish from the River Palm Terrace Restaurant in Edgewater, N.J. They've offered a version of it on their menu as a permanent "special" for...