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In this smoked turkey recipe, brining and slow smoking bring BBQ to the Thanksgiving table.
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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.
cooking.nytimes.com
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 Herb-Roasted Acorn Squash with Queso Fresco and Pomegranate Recipe from Food Network
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Get Golden Squash Blossom Crema: Crema de Flores de Calabaza Recipe from Food Network
cooking.nytimes.com
I have given you several winter squash gratins over the years; this is my favorite to date, because of the sweet layer of flavor of the roasted squash and the texture of the black quinoa.