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cooking.nytimes.com
This quick, easy-to-put-together chicken comes from Paul Kahan of The Publican, a restaurant in Chicago The ingredient list is short, and may include much of what you already have on hand But the flavor it yields is paramount: Serve it with wedge fries and a frosty beer for a meal that will lift the most flagging spirits.
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Get Linguine with Red Clam Sauce Recipe from Food Network
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This homemade salad dressing is so quick, easy, and versatile, you may never purchase bottled dressing again.
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Frozen artichoke hearts are pan-fried in herb-seasoned butter in this quick and easy, Mediterrenean-inspired artichoke heart side dish.
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Inspired by Japan's flavorful teriyaki sauces, this easy-to-make marinade combines soy sauce, ruby red grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, ginger, garlic, and a zesty habanero chile pepper.
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Get Buttery Brioche Grilled Cheese Recipe from Food Network
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Feijoada is a dish introduced by the Portuguese both to Brazil and West Africa. The Brazilian version is the 'cassic' version of the dish and the Mozambican version...
cooking.nytimes.com
Bitter herbs – the maror – are part of the Seder ritual, symbolizing the bitterness of slavery experienced by the Jews in Egypt Endive, romaine and chicory (for which I’ve substituted radicchio) are present on many Sephardic ritual platters, but often they also appear in salads served with the meal This can be served as a separate course or as a side dish.
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Get Creole Tomatoes Recipe from Food Network
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Everywhere I go these days I hear 'kale, kale, kale!'It's the new superfood, so I thought I'd join the bandwagon — but with a twist.
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The grilled scallions are a game changer.