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The bright, earthy flavors of this fava bean spread are worth all that shelling.
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First cultivated south of the border, corn more or less grew up with poblano chiles and tomatillos, two components of this Mexican-influenced dish. The filling in each mellow pepper is a mix of tang and sweetness -- poached chicken, nips of goat cheese, s
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Juice from bottled hot cherry peppers is used to braise the browned steak. It cooks in under an hour with cherry peppers added for the final 5 minutes.
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Get Avocado Grapefruit Salad (Ensalada de Palta y Toronja) Recipe from Food Network
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This gin and tonic is made with Fever-Tree tonic, Hendrick’s gin, a slice of grapefruit, a sprinkle of freshly grated cardamom and a leaf of basil that’s clapped between two hands to foster the release of flavor.
Ingredients: gin, grapefruit, basil
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Fermented tea leaves are one of Myanmar’s favorite national ingredients, and for a 2015 article in The Times, the San Antonio chef Quealy Watson used them to provide a jolt of big flavor to a crunchy slaw that goes well with barbecued or grilled meats You can find fermented tea leaves in some Asian markets and online, occasionally sold as Burmese tea salad dressing.
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This cinnamon-scented sweet potato casserole calls for the addition of sugar and orange juice to the puree which is topped with miniature marshmallows and baked.
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Get Linguini Puttanesca Recipe from Food Network
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Carrot cake receives a healthy organic makeover in this recipe, using organic whole wheat flour, lots of spices, and a carrot glaze instead of a heavy icing.
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Get Whole30 Shrimp and Cauliflower Grits Recipe from Food Network
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Delicious, fresh, and summery, this recipe pairs marinated and grilled flank steak with a spicy-sweet Thai mango salad, perfect for dinner.