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Marinated Red Peppers with Garlic and Marjoram

It's key that you let the marinated peppers steam in a covered bowl until cool. This will make them more tender and easier to peel.

Author: Samin Nosrat

Ruth's Marinated Mushrooms

Author: Amy Goldwasser

Honeyed Prawns & Polenta

Author: Ashley English

Shrimp Charmoula

Author: Farid Zadi

Chinese Roast Pork

Author: Dorothy Lee

Hoisin Marinated Pork Chops

Author: Suzanne Tracht

Polynesian Chicken Wings

Author: Paula Deen

Chicken and Mushroom Kebabs in Pita Bread

Author: John Vincent Serra

Marinated Pork and Red Onions

Author: Gretchen Davis

Braised Trout in Chilli Bean Sauce (Dou Ban Yu)

The fish lies in a spectacular sauce, a deep rusty red in color, sumptuously spicy and aromatic with ginger and garlic. In Sichuan, they make it with carp.

Author: Fuchsia Dunlop

Sangria Chicken

Author: Paul Grimes

Tarragon Chicken with Anchovy Cream

Author: Linnea Johansson

Yassa au Poulet II (Chicken Yassa)

Author: Jessica B. Harris