Lindeborg serves this chicken dish at her Washington, DC, inn with stewed tomatoes and sauteed greens (a mixture of Swiss chard, mustard greens, and spinach) as well as cheddar garlic grits.
Author: Susan McCreight Lindeborg
Glazed with a mix of hoisin, lime juice, and Sriracha sauce, duck confit happily travels from France to China. This exciting dish blends the fresh flavors of carrots, long beans, and herbs with slithery...
Author: Paul Grimes
Author: Gina Marie Miraglia Eriquez
There may be more sauce than you need to serve with the chicken. Use the leftovers on mashed potatoes or simply freeze for another time.
Author: Lillian Chou
Author: Jessica B. Harris
Author: Ian Knauer
Author: M. J. Adams
These dumplings are the most succulent weve ever had. The secret is in the quality of the meat: Reusing uses locally raised heritage breeds such as Berkshire or Ossabaw, but any free-range pork will...
Author: Andrea Reusing
Tostones. In many Latin American countries, crunchy tostones are as popular (and served as often) as french fries are here. A single bite of their salty crust and tender interior will tell you why they're...
Author: Melissa Roberts
Author: Meera E. Thompson
Author: Kemp Minifie
Author: Bruce Cost
Author: Faith Willinger
An easy Roasted Sweet Potato Slices recipe that can be prepared in 45 minutes or less.