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These gluten-free jalapeno poppers stuffed with cream cheese and horseradish are wrapped in prosciutto and drizzled in a simple apricot sauce.
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A marinated chicken is stuffed with lemongrass and bay leaves and roasted until juicy in this Lechon Manok recipe from the Philippines.
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Get Lamb Chops and Early Spring Salad and Mashed Garlic-Mint Peas-n-Potatoes Recipe from Food Network
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These pickled peppers are great in salads or to serve alongside a meat dish. These can be made less spicy by removing the seeds from the peppers.
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With soy sauce-infused flank steak and broccoli, these rice noodles are so much better than takeout.
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Vietnamese-inspired sandwich rolls that combine elements of both a banh mi sandwich and a fresh summer roll.
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Get Swordfish with Tomatoes and Capers Recipe from Food Network
cooking.nytimes.com
This recipe is inspired by a dish served at a pinot noir dinner at Bar Boulud, one of the chef Daniel Boulud’s restaurants There, a whole wild striped bass was swaddled in fresh fig leaves and stuffed with fresh black figs in a red wine sauce The brooding sauce bathed velvet figs, and its earthy depths made the already succulent fish a fine partner for some excellent bottles of red
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In this oven version of Yucatán-style pit pork, the meat marinates in an orange and achiote mixture before being wrapped in banana leaves and slow-cooked.
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Carbs on carbs never tasted so good.
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Cayenne pepper brings the heat to this Moroccan-style carrot salad.
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Galangal, lime leaves, and lemon grass flavor this base for making most of the popular Thai soups.