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A party hit, this Mexican hot chocolate cake uses red chiles, almonds, a rich ganache, and minimal flour to deepen the intense cocoa flavor.
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Hearty Guinness-braised beef with bacon, carrots, and potatoes.
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As a native New Englander, chef Steve Sicinski loves clam chowder but prefers making a healthier version with Southwestern flavors.
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Doubling down on sweet potatoes’ sweetness by adding honey is like adding fuel to the fire, but the nuttiness from the browned butter, heat from the crushed red pepper flakes and bright acidity from the vinegar all work together to bring it back from the brink This hot honey browned butter is also good on roasted winter squash, over plain oatmeal and — if we are being honest —probably over ice cream But that’s a different conversation
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Quick, easy and very zesty, my whole family just loves this pasta dish!
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Wonderful for entertaining, this high volume hummus recipe is made with chipotle pepper, roasted red peppers, and sun dried tomatoes. The Middle-Eastern-inspired dip is a beautiful color and has a smoky, bright flavor. Serve with pita chips and fresh vegetables.
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Lemon and dinosaur kale brighten up these lentils for a warm and zesty meal. Serve with a crusty baguette.
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This fresh and bright Hawaiian ahi tuna salad can be served as an appetizer or a summer entree. It is traditionally made with a stringy seaweed called limu ogo and inamona, ground roasted kukui nuts.
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Chef John's versatile farro cakes use a little egg and grated Parmigiano-Reggiano cheese to help hold them together. How you serve them is up to you, but the possibilities are endless.
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This creamy carbonara made with dairy-free coconut milk, fresh oyster mushrooms, bell peppers, and a hint of basil is a great vegan dish.
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Get Potato-Egg Salad (Ensalada de Papas y Huevos) Recipe from Food Network