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Leftover holiday turkey can be transformed into turkey tamales made with corn oil instead of lard. Serve with lime wedges.
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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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You deserve something fancy on a weeknight.
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Vegan ranch dressing is easy to make and more delicious than the store-bought variety; whip this up and let stand for flavors to develop.
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This Japanese-inspired blended miso dressing has a creamy texture thanks to soft tofu, and a sweet, complex flavor thanks to mirin.
cooking.nytimes.com
In Argentina, a thick slice of provoleta, a provolone-type cheese, is cooked over coals until browned and bubbling, then served as a mouthwatering appetizer with bread It’s a bit like fondue or queso fundido but not quite as molten and melty Typically, a large meal, or asado, of grilled sweetbreads, sausages and various cuts of beef follows, but provoleta makes a great snack with drinks, regardless of what you serve afterward
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Slow-cooked chicken with a zesty orange juice, spice, and habanero jerk marinade.
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This recipe is by Alice Hart and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Garlic-herb butter is about to be your new favorite sandwich spread.
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Vodka adds a spicy flavor to this popular Italian American sauce.
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A pork burger recipe using chorizo for extra flavor and topped with grilled avocado and green chiles.
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Get Teriyaki Noodles Recipe from Food Network