Since the wings are baked they are easy to make for a crowd, large batches at a time. They are tossed in lemon butter which negates any need for additional dipping sauces.
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These Venezuelan-style arepas are served stuffed with oxtails that have been braised with red wine and chili powder and filled with avocado, black beans and plantains.
The tender, practically melt-in-your-mouth braised pork complements the melty cheese and kimchi in this grown up version of your childhood (or “drunk food”) classic.
This Italian-style appetizer combines charred octopus with a warm bean and cherry tomato salad tossed in a vinaigrette made from the rendered fat of the guanciale (an Italian cured meat from pork jowls).
These jumbo beef meatballs are tossed in homemade scallion BBQ sauce then served over queso and with a side of fritos.
This salad combines some of my favorite ingredients into one dish: sliced heirloom tomato - a fresh and vibrant summer staple - blends well with salty prosciutto, creamy burrata and crusty grilled bread. Get ready to put this garlic-basil oil on absolutely everything!
Potato skins are a game day classic!
Whenever I have leftover chili I like to roast a few sweet potatoes and stuff them with the chili and top them with sour cream, cheese and green onions.
The sweet apples are a wonderful contrast to the spicy chorizo and creamy, salty flavor of the blue cheese.
These pork and shrimp filled wontons are tossed in a spicy chili oil sauce and served topped with cilantro, green onions and crispy shallots.