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cooking.nytimes.com
You can make this kind of salad with almost any vegetable that won’t wilt or burn when subjected to a copious slick of oil and a blast of high heat Broccoli, brussels sprouts, beets, parsnips, sweet potatoes, winter squash and rutabagas all work well One of the best vegetables for this salad, though, is cauliflower
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There are no canned soups in this masterpiece. This is my Grandma's recipe that she gave me when I got married. Pork chops are baked then served with a rich mushroom sauce. It takes a little bit of work, but is great for a special dinner - my husband loves it!
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This variation on a traditional French frisée salad recipe is made with pancetta, a big crouton, and a poached egg.
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Fresh ginger and garlic add a snappy bite to pork chops baked in teriyaki sauce, orange juice and sherry. Be sure to marinate your chops in the morning so they'll be oven-ready by evening.
cooking.nytimes.com
Once you know the technique, cooking a large Muscovy duck breast is no more difficult than cooking a steak Fragrant five-spice powder — a heady mix of Sichuan pepper, fennel, clove, star anise and cinnamon — is the perfect duck seasoning, and juicy blackberries make this a brilliant summertime dish Muscovy duck is found at better butchers, from online sources or even at some farmers' markets
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You can make the teriyaki glaze in minutes, and the whole dish takes only a little longer. Keep a sharp eye on the salmon during cooking, though; the glaze can burn if the heat's too high.
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Get "Cochinitos" Caramel and Chili Glazed Pork Belly Recipe from Food Network
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Get The Barefoot Contessa Recipe from Food Network
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The sauce is a zesty complement to the tart's rich chocolate filling.
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Ground beef, corn, and black beans are layered under a spicy biscuit topping in this taco-inspired bake perfect for a weeknight dinner.
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This easy recipe features sour cream and creamed corn for a tangy smooth flavor boost. This tasty cornbread bakes in a cast iron skillet.
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A standing beef rib roast rubbed with seasonings is roasted to perfection and served with onions and potatoes roasted in the pan drippings.