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Melissa Rubel flavors the flatiron steak with a bold Southwestern-style marinade made with smoky chipotle and fresh orange juice.
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Courtesy of The Good Stuff Cookbook by Spike Mendelsohn, these French fries are an ode to fragrant fresh herbs.
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Roasted frozen corn is tossed with fresh vegetables and a chipotle chile dressing to make a great salsa for topping tacos, rolling in burritos, or piling on chips.
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Aside from its exquisite taste, the best thing about this stew is that it takes only 15 minutes of your time...next, it simply simmers on the stove-top until done.
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Grilling gives foods a great smoky flavor, but for even more of that flavor, turn to wood-fired ingredients like smoked paprika and chipotle chiles.
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Rich, cured prosciutto and peppery arugula lettuce are a match made in pizza heaven.
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Delicious broiled portobello mushrooms layered with goat cheese, roasted beets, and a pseudo aioli sauce.
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Shrimp, scallops and crabmeat sauteed in a white wine and lemon sauce and tossed with hot cooked pasta shells. Every time I cook for a large group, this is requested. Great tasting and really simple to make!
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This is a basic recipe that you can play with for seasonings and ingredients. My first batch was good, but since then I've experimented with more or less spice, other veggies like mushrooms, and meat. It's different every time I make it now. Serve over basmati rice with naan bread.
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There is never a bad time for chef Pierre Schaedelin's slow-cooked ribs recipe.
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Decadent, succulent and exotic, this casserole is made with modest ingredients: lamb shanks and vegetables including lentils and chickpeas, seasoned with Middle Eastern spices.