These short ribs are braised in a citrusy, chili based broth until they are falling off of the bone.
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In this recipe a whole chicken is broken down and arranged on a sheet pan with an assortment of spring vegetables and lemon.
“Bangers and mash” is a way more fun way of saying sausages and mashed (usually) potatoes. Bangers got their name for how they sputter around in the pan when cooking.
Whole chicken legs might be my favorite cut of chicken to roast, as you get the crispy skin and lots of tender meat plus they make for a beautiful presentation.
The racks of lamb are seasoned with salt and pepper and coated in a garlicky pistachio crust and then roasted and finished with a drizzle of homemade pomegranate glaze.
I’m a sucker for any meat coated in spices, particularly the pastrami spice combination that includes a base of black pepper and coriander.
I like using hollowed out roasted pumpkins as bowls, basically like healthier versions of a bread bowl (one of my personal favorite indulgences).
This version of paella combines a variety of seafood with chorizo for an unconventional twist on the classic Spanish dish.
The chili rub is full of deep flavors and just a little spicy. It contrasts perfectly with the sweet fruity oranges the turkey is stuffed with. So, if you want to add a little spice to your holiday dinner, try out this non-traditional turkey recipe.
These bone-in pork chops are seared and served topped with a sweet apple cider glaze - a fitting recipe for fall.
Tequila can be used in more ways than just for margaritas. In this recipe, I add the tequila and lime juice to the chicken marinade to add a brightness and “kick” that contrasts with the smokiness of the chicken cooked on the grill.
Korma is a mildly spicy, aromatic Indian sauce made with curry powder, pureed almonds, cashews and a bit of yogurt, which adds a creamy texture to the sauce. While this version is prepared with lamb, it is also often made with chicken or braised vegetables.
These enchiladas are stuffed with a combination of shredded poached chicken, sweet corn and Monterey Jack cheese, and then smothered with a homemade verde sauce made with tomatillos and other peppers creating a flavorful, tangy topping with just a hint of spice.
This recipe calls for an immersion circulator for sous vide cooking – a method of cooking in which food is vacuum sealed in bags and cooked in a temperature-controlled water bath.
The American classic: the sloppy Joe but with an Asian twist.