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Beef chuck is simmered with onion, cilantro and peppers to make a lively taco stuffing.
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Sautéed shallots and feta cheese flavor this simple spread, which is a delicious hors d'oeuvre at any time of year. Here, it's formed into a spooky spider.
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Juice from bottled hot cherry peppers is used to braise the browned steak. It cooks in under an hour with cherry peppers added for the final 5 minutes.
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Healthier chicken gravy is easy to whip up at home; this nicely seasoned, reduced-fat version blends chicken bouillon, broth, and olive oil.
cooking.nytimes.com
The highly spiced coconut sauce here is so good, you’ll want to slather it on anything And it’s a great and adaptable medium for cooking other proteins — not just chicken Try cubes of lamb, fish fillets, or chunks of pork
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A garlic-tomato sauce for cod gets Sicilian flavor from orange zest and saffron.
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Make easy and quick meals with canned venison in stews, soups, sandwiches, or just heat and serve with rice, potatoes, or noodles and vegetable. Use the scaling feature to scale this recipe to the amount of venison you have to can.
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This wonderfully moist dairy-free orange cake is made with semolina, almonds, and oranges and is flavored with Grand Marnier after baking.
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The gorgeous colors of this green, bright orange, purple white and red salad make this so enticing! The combination of the sweet citrus taste with the tangy salad dressing is always a big hit with guests!
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Invite a crew of frozen friends for dessert. Cut off the top quarter of an orange. Scoop out flesh with a spoon, then carve eyes, noses, and grins with a utility knife.
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Grilled marinated chicken breasts are served with a delightful orange-tamarind glaze for a chicken dinner that's a bit different.
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Shortbread cookies packed with chocolate and laced with orange zest.
Ingredients: flour, cocoa, salt, butter, sugar, vanilla, orange