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This recipe is by Alex Witchel and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
For the chef Michel Richard, using less butter and cream requires making deft use of sauces For these chops, a rich chicken stock is lightened by the addition of baby peas and spinach.
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Everyone's favorite luncheon meat, SPAM®, is transformed into delicious fries with a spicy garlic sriracha sauce!
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Green beans are baked into a rich, zesty casserole with chili sauce, onion, bacon, brown sugar and a little dry mustard. This dish will add a little excitement to your vegetables!
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Kielbasa sausage is slowly simmered with a sauce that's not to sweet, not too sour.
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Creamy, cheesy sauce with flavorful bacon and mushrooms over farfalle pasta.
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A classic breakfast sandwich recipe from Eggslut in Los Angeles, with soft scrambled eggs, cheddar, caramelized onion, and Sriracha mayo on a brioche bun.
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Baked meatballs seasoned with oregano and garlic, simmered in spaghetti sauce.
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Impress guests with these exotic Japanese oyster shooters, with sweet and salty flavors that come together in a taste explosion!
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Thin strips of beef are cooked in a creamy sauce and served over noodles.
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A wonderfully spicy Thai dish. I created this when I fell in love with a dish at a Thai restaurant. It is very good served over jasmine rice.
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This recipe's take on a classic Chinese-restaurant staple uses canned mushrooms and snow peas to increase the vegetable variety in your homemade beef and broccoli.