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Any pickled pepper will work in this recipe but hot Peppadew peppers have a fruity flavor and sweet-and-sour brine.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 2 hours 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Marcia Kiesel roasts duck legs simply with salt and pepper until the skin is crisp, then makes a sauce by thickening the meaty cooking juices with hazelnuts, toasted bread, and garlic.
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Get Spicy Shrimp and Grits with Andouille Sausage Redeye Gravy Recipe from Food Network
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Get Smothered Andouille Sausage and Shrimp Over Creamy Stone Ground Grits Recipe from Food Network
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A flavorful oyster stuffing is made with dry bread crumbs, with mushrooms and plenty of onion and celery for flavor and texture.
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Thinly sliced pork, fresh ginger, green onions, and Chinese-style egg noodles star in this quick and easy recipe.
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Chef John's recipe for lamb shanks braised in saba (mosto cotto) is a foolproof winter dish that is rich, delicious, and easy to make. You can use aged balsamic vinegar for the saba, too.
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Turkey kielbasa, spinach, and lentils are combined to yield a hearty soup.
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This is a typical dish from the Dominican Republic. It can be served as a main dish, with a salad on the side, or as a side dish.
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Quick and easy Spanish rice is ready in under an hour and uses simple and flavorful ingredients for a family-pleasing side dish.
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Yummy curried wild rice and squash soup.