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Traditionally made in Puebla to celebrate Mexican Independence Day on September 16, these chiles have a minced pork filling enhanced with chopped fruit, and a creamy walnut sauce.
This Yucatán-style breakfast dish, topped with peas, ham, and Gouda or Edam cheese, has a spicy habanero and tomato sauce.
For this delicious, sumptuous stew, you can make your own peanut butter or use a natural version, minus the stablizers and sugar found in many commercial brands, to get the right silky texture and pure peanut flavor.
This decadent creation combines hollandaise, spinach, and a homemade sausage patty that cleverly encases a runny egg yolk on a toasted English muffin, for an out-of-this-world breakfast sandwich.
Manaeesh are flatbreads spread with various fillings, then folded over for easy eating.
This recipe is an adaptation of Schnitzi Schnitzel Bar's chile-flecked "Spanish" schnitzel.
This spicy hot roast beef sandwich, a Chicago classic, is drenched in a garlicky gravy that permeates the crusty roll.
This addictive sandwich is filled with sweet Dungeness crab, spicy romesco sauce, and crisp fennel salad.
The baguette for this iconic Vietnamese sandwich "should be light and airy, with a very delicate crumb that does not fight you, but just frames the sandwich."
These simple broccoli rabe–sausage sandwiches are a favorite postmarket lunch of cook and author Lidia Bastianich.
Chef Michael Tusk of San Francisco’s Quince Restaurant gave us the recipe for this rich, woodsy version of sformato, a warm and savory Italian custard.
This appealing, spicy-sweet snack is made with chickpea flour.
This hearty stew of fried and simmered beef and vegetables gets its distinct flavor from an aromatic spice mixture composed of cardamom, allspice, and cinnamon.
Canned chipotle chiles and chorizo are two of the ingredients that distinguish this central Mexican version of chilaquiles from other regional styles of the dish.
In Singapore, this dish is often served for breakfast with toasted coconut, sambal (chile paste), and sliced lontong.
Not quite croquettes and not quite chicken kiev, these rich, butter-stuffed chicken cutlets are delicious.
We learned an interesting technique with this recipe: leave the seeds inside the chiles so that they'll mingle with the stuffing, adding a little spark of heat.
This recipe is a Chinese-American rendering of a Cantonese dish, employing a version of a sweet and sour sauce usually found on fish but just as delicious on pork.