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The crispy skin locks in the seasonings and the juices.
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A savory mixture of portabella mushrooms, spinach, basil, and yellow bell pepper in a piquant sauce is piled high on a hoagie bun and served hot.
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A rich corn chowder built on a base of chicken stock and half-and-half has yellow and white corn, potatoes, and shredded chicken for a meal in a bowl.
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A tasty mix of chicken, garlic, mushrooms, and prosciutto tossed with bow tie pasta and a delicious Asiago cream sauce.
cooking.nytimes.com
This recipe for spicy peanut noodles is adapted from Ken Hom, the chef and cookbook author best known for his BBC television show "Ken Hom's Chinese Cookery." It is incredibly easy to put together on a weeknight, yet loaded with complex flavors and textures.
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Romanesco broccoli is a unique vegitable with a great texture, taste, and presentation. You'll enjoy this simplicity of this preparation for a great side dish...
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I am lucky to be able to get venison at my local Farmers' Market. I invented this dish - as far as I am aware, this is an original created by me. The black beluga lentils go really well with the venison as they are both quite earthy flavored. If black beluga lentils are not available, Puy lentils can be used.
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A rich bacon-wrapped roast turkey recipe with pear cider gravy.
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Get Baked Costa Rican-Style Tilapia with Pineapples, Black Beans and Rice Recipe from Food Network
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Thick and creamy pork sausage gravy with fresh sage, thyme and red pepper flakes for a little kick.
cooking.nytimes.com
I usually keep a good supply of arborio rice on hand for risotto, but on the day I first decided to make this I had just about run out So I cooked up some short-grain brown rice and stirred it in toward the end of cooking, and what resulted was a wholesome mixed-grains risotto You won’t get the creaminess if you use all brown rice (and it will take forever), but if you want some whole grain, use the combination option.