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This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Marcia added pearl onions and grapes to her tender pork dish because "they're both sweet and juicy."
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Tender chunks of chicken are cooked in a rich Swanson® Chicken Broth-based sauce with wild mushrooms, herbs, and cream.
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Get Killer Baja Chili Rellenos Mariscos (Roasted Poblano Chiles Stuffed with Seafood and Rice) Recipe from Food Network
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An easy stuffed red bell peppers recipe with ground chicken and feta.
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Harissa is a popular spicy condiment. It's a homemade pepper paste that is sure to add an extra kick to just about anything and is widely in Tunisian cuisine.
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A marinated chicken is stuffed with lemongrass and bay leaves and roasted until juicy in this Lechon Manok recipe from the Philippines.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh haddock takes on delicious curry and coconut flavors in this aromatic curry that's easy to make in one pot in about 30 minutes.
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Get Hominy Grits with Shrimp Two Ways Recipe from Food Network
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For this recipe, a well-trimmed flank steak is grilled briefly, then finished in a 180-degree oven.
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Get Parsnip Puree Recipe from Food Network