Author: Bon Appétit Test Kitchen
For this vegetarian dinner, we roast thick wedges of cabbage, carrots, and tofu in a spiced coconut milk sauce until they're wonderfully softened and caramelized. Puréeing the milk with chopped lemongrass,...
Author: Anna Stockwell
Make and share this Scallops With Arugula recipe from Food.com.
Author: Oolala
Author: Rosemary M. Wyman
Makrut lime leaves give this spiced nut mix its citrusy, floral notes. Can't find any? Just double the lime zest.
Author: Bon Appétit Test Kitchen
Author: Robin Davis
Author: Dale DeGroff
Author: Allen Susser
Author: Michael Laiskonis
For burritos and tortas, or just for eating! A totally made up recipe by me for my 3-in-1 crock pot!
Author: KerfuffleUponWincle
Author: Baita Daiwei Ting
This riff on sesame noodles features sweet potato cellophane noodles. Pleasingly chewy and gluten-free, they're a great alternative to wheat noodles.
Author: Cheryl Slocum
I use this marinade every time I cook Chicken. So quick, easy and I always have the ingredients available.
Author: STK FD WIFE
_(Hiyashi Udon) Editor's note: The recipe and introductory text below are adapted from Elizabeth Andoh's book_ An American Taste of Japan. Andoh also shared some helpful tips exclusively with Epicurious,...
Author: Elizabeth Andoh
This mint-infused pineapple-lime marmalade makes a quick tropical-inspired condiment for roasted meats.
Make and share this Brown Rice Fruit Salad recipe from Food.com.
Author: TishT
An easy Mexican Crema recipe. This recipe originally accompanied Baja Fish Tacos .
Author: Ming Tsai
From EatingWell: July/August 2008. Creamed corn goes tropical with coconut milk, cilantro and lime juice. We love this with the kick of crushed red pepper, but it's great without it if you don't enjoy...
Author: KerfuffleUponWincle
Author: Bon Appétit Test Kitchen
Shepherd's pie is usually made with ground lamb, but it's easily riffed on. This ground chicken version adds ginger, habanero, lime, and Angostura bitters.
Author: Brigid Washington
Author: Mark Bittman
A friend made this and brought it to our Supper 8 many years ago. We served a Mexican spread and this was a perfect fit. It is very different and truly delicious!
Author: Chef Buggsy Mate
I was looking through one of my old cookbooks for some new inspiration and came across this recipe. Since I had some beautiful fresh limes, I gave it a go. The meat comes out so beautifully tender and...
Author: Irmgard
Author: Eben Freeman
From Mark Bittman in The New York Times. "This recreation of a Cambodian dish may not be entirely authentic, but it is really good, a striking balance of mildly sweet and mouth-puckeringly sour. And if...
Author: JackieOhNo