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This is a decadent lobster bisque that is surprisingly easy to prepare. Your guests will be impressed and feel pampered. I serve this with salad and hot, buttered French bread.
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Chef John builds a Cuban sandwich with Swiss cheese, ham, hot pulled pork, pickles, and zesty sauce on tender, crusty Cuban bread.
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Cooked in a Instant Pot® with beef broth, these spice-rubbed baby back ribs are finished in the oven for crispy, fall-off-the-bone meat.
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Try this spicy Mexican-style beer cocktail next time you are entertaining around Mexican food.
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Pork tenderloin is marinated with soy sauce, oyster sauce, honey, and ginger in this easy outdoor dish. Serve it with your favorite salad for a tasty dinner.
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These lamb kebabs have 6 different kinds of spices; the first time I smelled them I knew immediately that I had to find the recipe. The most affordable way to purchase the spices is in bulk at either a health food store or an Asian or Middle-Eastern market. They are very good!
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This creamy, spicy shrimp dish can be served alone with crusty bread or over angel hair pasta.
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"Right in Tijuana's red-light district sits Kentucky Fried Buches, where cooks fry chicken necks, skin on, to fill soft corn tortillas," says Andrew Zimmern, "At home, I fry skin-on chicken thighs until they're supercrisp.
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This guacamole recipe yields a creamy result thanks to the use of sour cream. The addition of prepared salsa adds extra flavor.
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Pork's affinity for sweet partners is perfectly expressed in this sweet potato union.
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This is a Southern tavern made with ground turkey, and with just a bit of a mild kick from fresh jalapeno.
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An addictive way to use up the summer veg.