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Get Slow-Cooker Mussels with a Creamy Wheat Beer and German Mustard Sauce Recipe from Food Network
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Get Fresh Langoustines (or Shrimp) Tossed with Blood Oranges in Green Leek Sauce Recipe from Food Network
cooking.nytimes.com
This unusual, savory crumble is reminiscent of macaroni and cheese, but vegetable matter (beets and beet greens) standing in for the pasta The vegetables are bound with a rich béchamel laced with grated clothbound cheddar, and the whole thing is topped with peppery oatmeal crumbs As written, the recipe is at once comforting and sophisticated
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Brown rice gets a flavorful Asian twist with soy sauce, mushrooms, eggs, and Chinese broccoli.
cooking.nytimes.com
These ribs are often served in Thailand to accompany ice-cold beer, said Andy Ricker, the chef and owner of the Pok Pok restaurants in New York and Portland, Ore He warns against overcooking them: Thai diners prefer ribs on the chewy side rather than falling-off-the-bone tender They may be cooked over indirect heat in a covered charcoal grill, but it is far easier to bake them in a slow oven, then reheat (on the grill, if you wish) at the last minute
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Get Eggplant Ricotta Bites Recipe from Food Network
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Easy and light pasta with tomatoes and garlic. Cooked chicken breast chunks or shrimp can also be added to sauce for a great main dish!
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Who doesn't want to save the flavor and lose the fat? Here's one way to do it.
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The meaty artichoke hearts provide a nice balance to the light and creamy ricotta cheese. Take premade dough out of the fridge a few hours before you plan on using it to let it rise.
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Solve your weeknight dinner woes with this easy roasted sheet-pan chicken dish featuring broccoli and tomatoes.
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Get Pan Seared Arctic Char and Cultivated Mussels in a Smoked Tomato and Green Garlic Broth with Posole Recipe from Food Network
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Get Vegetable Sushi Recipe from Food Network