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An unusual Filipino soup recipe by Burnt Lumpia blogger Marvin Gapultos that includes salmon, Japanese miso, and calamansi, a cousin to the lime.
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Get Brisket Recipe from Food Network
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Make-ahead BBQ Chicken Burrito Bowl with corn, black beans, and pico de gallo. Great for lunch or dinner during busy weeks!
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This recipe is by Trish Hall and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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In this recipe, boneless, skinless chicken breasts are coated in crushed cornflakes and baked.
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Ingredients 2 lbs of tilapia 2 lbs of baby shrimp 1 lb of baby octopus 2 cups of fresh lime juice 2 cups of fresh lemon juice 1 cup of fresh orange juice 1 small...
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Try this stuffed zucchini filled with a creamy ground beef sauce for a nice change. The white sauce with Parmesan cheese has a hint of nutmeg and white pepper for subtle flavor. Zucchinis are precooked, so they need only a short time in the oven.
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This is a quick and delicious warm salad that can be either a light lunch, or a side dish to a nice steak or pork chop dinner.
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This kabocha squash and sweet potato soup spiced with garam masala and garnished with fried onions is a filling dinner option in the winter.
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This delicious pie has a buttery cracker crumb crust and is stuffed with sweet onions. It is superb along side any barbequed meat -- especially pork.
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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.