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Roast Leg of Lamb with Salsa Verde

Author: Giada De Laurentiis

Lemongrass Scented Coconut Rice

Author: James Oseland

Peel and Eat Spiced Shrimp with Chipotle Remoulade

The spices that are added to the shrimp cooking liquid were inspired by Cajun crawfish boils.

Author: Melissa McClure

Café au Lait

Author: Melissa Roberts

Roasted Carrot Soup with Dukkah Spice and Yogurt

Author: Bon Appétit Test Kitchen

Crispy Chicken with Shallots

Author: Dawn Perry

Noodle Salad With Chicken and Snap Peas

Fresh Japanese-style noodles, such as udon, are sold in the refrigerated deli section of some grocery stores and specialty markets. If unavailable, substitute bucatini or spaghetti.

Author: Selma Brown Morrow

Crisp Roast Duck with Olives

Author: Orlando Murrin

Foil Pack Potatoes With Rosemary and Garlic

These potatoes steam away in the coals while you grill the rest of your meal. If you're not eating them right away, keep them in their foil pouches and rewarm them on the grill or in a 350°F oven before...

Author: Ian Knauer

Mutabal

Author: Rawia Bishara

Southwestern Corn

Author: Barbara Kafka

Poulet à l'Estragon

Author: Daniel Boulud

Eggplant with Sesame Seed Sauce

Author: Guvvala Reddy

Thai Style Chicken Soup With Basil

This Thai-inspired soup has many layers in its complexity, but the overall effect is of cleanness and freshness.

Author: Ruth Cousineau

Balsamic Mixed Vegetable Roast

Author: Abigail Kirsch

Green Chili Hash Browns

Author: Gayle Gardner

Vegetable and Chickpea Ragout

Author: Wendy Giman

Flank Steak Salad with Chimichurri Dressing

Author: Jill Silverman Hough

Spicy Chipotle Chicken Tostadas

Known as tinga in Mexico, this popular tostada topping is tastiest with the addition of crumbled Mexican chorizo (a fresh sausage, unlike dried Spanish chorizo).

Author: Nils Bernstein

Potato Gratin

Author: Anya von Bremzen