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For this salad, chef Kevin Willmann of Farmhaus in St. Louis likes using oyster mushrooms over other varieties. To roast them, he makes a delicious garlic oil; save leftover oil for other uses.
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Get Macaroni and Cheddar Cheese Recipe from Food Network
cooking.nytimes.com
For me, spaghetti with clams has to be ''white,'' which is to say without a tomato in sight -- and actually the first time I ate it this way was not in Italy but in one of my favorite Italian restaurants in New York, Da Silvano This was a very long time ago, and I've been hooked ever since I have specified amounts for a single portion here, because I feel cooking food you love is never something that should be reserved for company
cooking.nytimes.com
In this shakshuka variation by the San Francisco chef Mourad Lahlou, lamb and beef kefta (meatballs) are browned, then simmered in a spiced tomato-red pepper sauce Instead of the usual whole eggs poached in the sauce, Mr Lahlou adds only the yolks, which burst into a luscious orange sauce when tapped with a fork
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Get Toasted Coriander Spiced Red Snapper Recipe from Food Network
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Get Moroccan Chicken Tajine Recipe from Food Network
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Get Grilled Vegetables With Couscous and Yogurt Sauce Recipe from Food Network
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Get Grilled Pork With Charred Corn Slaw Recipe from Food Network
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Get Jerk Turkey Burgers on Sweet Potato Rounds Recipe from Food Network
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Get Spring Chicken Salad Recipe from Food Network