Buttermilk Challah French Toast with Praline Clusters
French Toast made with Jewish egg bread—a delicious merging of cultures.
In a large nonstick skillet, heat 1 teaspoon oil at medium temperature. Add corn and half of green onions and season with salt and pepper;…
If using yogurt and milk, start at least 3 hours and up to a day in advance by placing both in a bowl. Whisk well…
Spicy Freekeh Soup with Meatballs
Freekeh is a slightly smoked green wheat. Look for it online or in Middle Eastern grocery stores.
Sauteed Mustard Greens
Sautéeing preserves some of greens’ sturdy texture, and bacon gives them a traditional Southern flavor.
Easy Crock Pot Posole
Serve with easy posole with warm flour or corn tortillas. Leftovers are great the next day.
Asian Roast Turkey with Sticky Rice Stuffing
The soy marinade makes for delicious pan drippings that are whisked into an orange juice-based sauce for the Asian Roast Turkey.
Parmigiano Reggiano Risotto with Pepper
This recipe, adapted from Chef Massimo Bottura’s Risotto Cacio e Pepe recipe, uses a rich broth made from Parmigiano Reggiano cheese.
Monster Taco Salad with Chimichurri Quinoa and Roasted Corn
This salad is sufficient for even the biggest appetite.
Braised Basque Chicken
This typical chicken dish keeps Basque traditions alive with its simple, succulent flavor.
Moroccan Seafood Stew
Warm tomato sauce loaded with saffron, orange, garlic and paprika garnishes this sea bass stew.