When I mentioned this week's contest (Your Best Use of Lemon, Thyme and a Grill) to my wife, she looked at me and said, "There is no more perfect dish on the planet to enter into this contest than Shish Taouk." And you know what? She was right. This is a dish that she ate ravenously as a child in Lebanon, and it's no surprise why. The freshness of the lemon- and thyme-marinated chicken,
This recipe was inspired by a GOOP newsletter. So shoot me; it's good! The original called for lemons sliced paper thin and eaten whole - I find that eating lemon rind gets old quickly, but the quarters give it just as much flavor. - MeghanVK —MeghanVK
This vibrant, refreshing salad makes a great lunch or light dinner, but the dressing is really the star here. The bright lime and rich coconut milk pairs perfectly with briny fish sauce, spicy chile, and herbs. Warning: The dressing is addicting
I’ve skewed pretty heavily toward comfort food dinners of late, despite, or perhaps because of, my long workdays and the fact that a stubborn bug I thought I’d conquered has come back with a vengeance.
While you don't have to use fresh mozzarella for a melty, gooey sandwich like this, it really makes it so much better. The whole thing is just such great comfort food. —Erin Jeanne McDowell
I don’t mean to be cocky, but this chili really is the best ever (at least the best I've ever made). And it's dirt cheap! While beef is usually my protein of choice for this purpose, it’s expensive here in Israel. So I decided to give leaner, cheaper turkey chili a whirl -- and I got to watch as they freshly ground the turkey breast for me at the shuk.
When we were kids, my stepmom Jennie made fantastic turkey, wrapped in bacon and roasted to juicy perfection. Jennie is a great cook—following instincts and sense of flavor rather than recipes, and I don't remember her ever making a bad meal.
This recipe is pretty simple: Roast some chicken and sweet potatoes with chile and spices, cook up some lovely, herbaceous cilantro rice while you roast, and top it all off with a nice dollop of lime-sour cream. —Sarah | Wisconsin from Scratch
This chicken uses several Middle Eastern spices as well as fresh lemons. It's tangy, spicy, and sweet, and has become a favorite. I received a selection of spices as a gift last year, and have had fun making my own spice blends ever since!
A fun interpretation of the classic Thai salad: Ground chicken is mixed with lemongrass, kaffir lime leaves, garlic, ginger, and shallot, and is then formed into patties. After being cooked, they are wrapped in lettuce leaves, then smothered in an amazing homemade peanut sauce.
I love the taste of banh mi sandwiches, and I'm always looking for new ways to serve the components, especially since the pickled vegetables last for several weeks. I had some tortillas and the dish turned out great.
I’m in the trenches everyday with a full-time job, a working husband, and kids in school. Sometimes it is a real struggle to cook dinner and pack everyone's lunches every day.
Many years ago I attempted to expand my recipe base using Alice's Restaurant Cookbook as my guide. Alice was so casual with her approach, and I was attracted
I've been making this heavenly thing for about 30 years. The Grand Marnier was an incredible indulgence for a poor graduate student, so at first I only prepared it for the most special of special occasions, usually the winter holidays. Over time,
What to make on Thanksgiving when turkey is a bit too much, when you are planning a romantic dinner for two, when your friends do not like white meat, or simply when you are up for something a little bit more adventurous than just a good old roasted bird.
This recipe is based on a longing for a Thanksgiving leftovers sandwich. I wanted to use ingredients that represented the summer season, while still embodying homey deliciousness. Luckily, this recipe fulfilled my expectations!
I love Indian food, but for a long time I struggled getting this dish just right. This recipe is an amalgamation of numerous recipes and tricks I've picked up.
