Author: Maggie Ruggiero
These quick pan browned chops makes a hearty meat dish with rich bold flavors.Recipe comes from Sunset magazine.
Author: Barb G.
Make and share this Mexican-Style Beer Marinade recipe from Food.com.
Author: Boomette
I know it sounds kinda funny, but this is a spicy Thai appetizer, traditionally made with ground chicken. The tofu works well because it readily absorbs the seasonings. Serve with lime wedges for extra...
Author: Sharon123
Author: Jean Georges Vongerichten
Author: Kia Dickinson
Hot, grilled shrimp are dressed with a sauce made from Taco Ranch Dressing, and served on warmed flour tortillas.
Author: ElizabethKnicely
Author: Wayne Curtis
Author: Eben Freeman
Author: Christy Velie
Sake-infused flounder fillets cook over a bed of pan-seared bok choy in this simple, one-skillet dinner.
Author: Bon Appétit Test Kitchen
Author: Maggie Ruggiero
An easy highball made with rum, cola, and lime.
Author: Reed Hearon
A spicy, fizzy mezcal cocktail with ginger and lime from Jason Eisner of Gracias Madre in Los Angeles.
Author: Emma Janzen
Author: Khalid Mohammed
Author: Virginia Burke
Author: Rozanne Gold
Traditionally made with ube (Filipino sweet potato), this recipe will work with any purple or orange sweet potato or yam.
Author: Angela Dimayuga
Author: Sarah Tenaglia
This is a Passover-friendly version of gondi, the Persian Jewish soup dumpling made from chickpea flour and ground chicken. What makes these matzo balls unique are the seasonings: cardamom, turmeric, and...
Author: Louisa Shafia