The tender, melt-in-your-mouth meatballs are served in a Thai-style coconut red curry sauce that is full of flavor for an Asian twist on meatballs in red sauce.
My favorite Chinese food is Peking Duck served with Mandarin style pancakes, a bit of hoisin and topped with cucumber and green onions. They’re basically Asian duck tacos, and I think I could eat them almost every day
Creamy ricotta polenta topped with a springy and flavorful mix of sautéed mushrooms and leeks.
For the tacos, the tender, slow-cooked meat is piled onto flour tortillas and topped with Guinness caramelized onions, shredded Swiss cheese and shredded cabbage.
In this recipe, the lamb is braised in Moroccan spices until it is "fall off the bone tender" and is paired with a flavorful herb salad for an impressive entrée fit for a dinner party.
Fragrant coconut rice is served in cups of butter lettuce and topped with seasoned and slightly spicy ground pork, and juicy diced mango.
Nothing is more comforting in chilly weather than a rich and hearty braise.
This particular pizza is everyone’s favorite dip reincarnated in pizza form. The white pizza is topped with garlic, olive oil, a heap of mozzarella and Parmesan cheese, marinated artichoke hearts and spinach.
Risotto makes a great alternative to pasta for someone on a gluten-free diet.
In this recipe colossal shrimp are stuffed with cracker and crab filling, then drizzled with butter and baked until cooked through but still moist.
This rack of lamb with its savory combination of herbs, mustard and breadcrumbs makes for either the perfect appetizer or an impressive holiday entrée.
This recipe puts a southern twist on fish tacos.
These turkey roulades make for a delicious, flavorful entrée without having to commit the time and effort to making a full turkey. Rather than using typical stuffing inside, I sautéed some sausage and mixed it with crumbled cornbread for a southern inspired filling.
Chipotles in adobo sauce are smoked and dried peppers, which are rehydrated and packed in a mix of tomato paste, herbs and vinegar. The combination adds a smoky, spicy kick to the chicken served with the cheesy rice and bean bake.
Drying and seasoning the chicken a day or two ahead of time acts as a dry-brine and results in evenly golden brown and crisp chicken skin and succulent, tender meat.