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In this recipe, chef Grant Achatz tops seared scallops with a peanut butter panade that's thickened with bread crumbs to form a paste. He drizzles on a curry vinaigrette for a final, fragrant touch.
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A light and refreshing cold salad loaded with pomelo, rice vermicelli, and an Asian-inspired dressing made with fish sauce and sweet chili sauce.
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Wide, soft rice noodles are stir-fried with thinly sliced pork, peppers, basil, and garlic in a sweet and spicy Thai noodle dish.
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This recipe combines spicy, sweet, and salty with a definite Caribbean flair. The multigrain chips make it a heartier and healthier dish, and add a wonderful nutty flavor. Chicken can be subbed for the shrimp, but increase the cooking time as necessary. Serve with sour cream and picante salsa.
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This Philly-inspired breakfast cheesesteak piles chicken sausage, peppers and cheese atop thick slices of French toast.
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A super-speedy chili using pantry items for those nights when you need a warm and hearty meal but you just have a few minutes to get something on the table.
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Tender shrimp are cooked in a flavorful tomato sauce with green chiles, then layered with spicy, cheesy grits and baked for a Southern-style classic.
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The original iced coffee.
Ingredients: condensed milk, espressos
cooking.nytimes.com
Seek out shrimp in the shell and use the shells for a quick, easy seafood broth Freeze what broth you don’t use in the dish; it comes in handy when you need a seafood broth for a risotto or a stew.
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Beef chuck roast is simmered with plenty of chile peppers and spices in the slow cooker creating a spicy, Mexican-inspired filling for tacos or burritos.
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Get Jicama Slaw Recipe from Food Network
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Enjoy savory crepes with these creamy chicken crepes topped with golden, bubbling Cheddar cheese.