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In this classic pork barbecue dish, Korean red chile paste is the star.
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Get Hot Cross Buns Recipe from Food Network
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This torte is a mix between a gingerbread cookie and a linzer tart, with raspberry jam peeking out of snowflake cutouts.
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Get Panko Crusted Chicken Legs Recipe from Food Network
cooking.nytimes.com
Here is the the beauty of wassail: more than just another nice-tasting drink, it’s part of a long (if largely forgotten) tradition of celebrating the life that winter can seem determined to snuff out It’s a fragrant, warming concoction mixed in bulk (this recipe makes 12 servings) and set out for sharing, all but demanding that you call in a crowd There’s really no such thing as wassail for one
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Fruit chutney is a popular accompaniment to serve with cheese plates, but in this creative twist, the cheese is transformed into crispy crackers and topped with a sweet, spiced rhubarb-and-cherry chutney.
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Get Pumpkin Pie Recipe from Food Network
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Get Gingerbread Reindeer Recipe from Food Network
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Get Wild Mushroom Stuffed Turkey Breast with Cranberry Coulis Recipe from Food Network
www.simplyrecipes.com
Delicious vegan curry with cauliflower, chickpeas, onion, tomato, and cilantro.
cooking.nytimes.com
Here's a hack I performed on a recipe for an appetizer portion of skewered chunked chicken thighs that the great live-fire cooks and cookbook writers Chris Schlesinger and John Willoughby wrote many years ago, and that I have slowly altered into a main-course grilled dinner The skinless chicken browns nicely over a medium flame, and the sugary soy basting sauce lacquers it beautifully in the final few minutes of cooking It's terrific with rice, or as a topping for a salad of sturdy greens
cooking.nytimes.com
In the south Indian state of Kerala, a street stall selling food is called a thattukada, and one of the most well-known dishes served is something called chicken fry, or thattu chicken The chef Asha Gomez, who grew up in the Kerala port city of Trivandrum and now lives in Atlanta, took that street chicken and adapted it into a quick-cooking recipe that relies on coconut oil for crispness, and curry leaves, ginger and garlic for flavor It gets its heat and color from Kashmiri chile powder, a fruity pepper used in many Indian dishes