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Get Turkey Fritters Recipe from Food Network
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A Filipino pinakbet recipe by Top Chef Season 9 and James Beard Award winner (Best Chef: Southwest) Paul Qui of Uchiko restaurant.
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An easy, creamy chicken enchilada casserole. Slow cooking gently melds together the flavors of chicken thigh meat, cream of chicken soup, sour cream, and green chiles.
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The ingredient that makes this marinade both spicy and sweet is adobo sauce from canned chiles in adobo, a useful sauce that I had not thought to use in marinades until I was introduced to the idea by the cookbook author and television host Pati Jinich The sauce has enough heat, so I don’t use the canned chipotles, though you could add one if you wanted I hold back a couple of tablespoons of the marinade and use it to finish the vegetables and deglaze the pan.
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Asparagus doesn’t have to be treated as a delicate, fragile thing, napped only with butter or creamy sauces, or served plain with olive oil and salt That’s fine for the first week or two of the season, but then it’s time to dial up the interest factor and add some spice Asparagus actually stands up quite well to aggressive flavors
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This is a fast, satisfying fish dinner with Cajun flavors Chad Shaner cooked it for staff meals when he was a line cook at Union Square Cafe in Manhattan It was, he said shyly when The Times talked to him in 2013, one of the restaurant staff's favorites
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Roasted Hatch green chiles are slow-cooked with pork roast, onions, and tomatoes in this simple Hatch chili recipe that never fails to please.
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Get Yucatan Chicken Recipe from Food Network
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Vegetables and rice are wok-fried with sesame oil, chiles, and other seasonings in this flavorful side dish.
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Chicken and basil are cooked into a delicious Thai meal.