Author: Gina Marie Miraglia Eriquez
These quick pan browned chops makes a hearty meat dish with rich bold flavors.Recipe comes from Sunset magazine.
Author: Barb G.
Author: Wayne Curtis
Chicago chef Graham Elliot uses aromatic makrut lime leaves to make this sparkler from his sandwich shop, Grahamwich.
Author: Graham Elliot
Adding sweetened condensed milk to the crust gives this avocado cheesecake a candy-like texture that reminds me of a Twix bar.
Author: Nadine Levy Redzepi
Author: Christy Velie
In our cold-weather version of the mojito we sub out white rum for rich, brooding blackstrap and mint for muddled rosemary.
Author: Editors of PUNCH
Shrimp are quick to cook, but still manage to feel rather special. This recipe borrows spices from the southern shores of India; I tasted a dish similar to this when I was learning about the local cuisine....
Author: Anjali Pathak
Be anything but crabby after enjoying this sunny citrus bisque. You'll net half your daily folate needs per bowl.
Author: Jennifer Iserloh
Author: Lisa Ahier
Author: Jill Norman
Author: Dorie Greenspan
Author: Susan Herrmann Loomis
An easy Mango Salsa recipe
From "Caribbean Carnival", Good Food Magazine, February 1987. Prep times does not include 2 hours to cool and chill.
Author: JackieOhNo
Author: Michael Laiskonis
Author: Bon Appétit Test Kitchen