Chicken Teriyaki
Just so you know, the "chicken teriyaki sauce" in a bottle does not taste like real teriyaki sauce in Japan. Teriyaki is a cooking technique. "Teri" means the "luster" given by the sweet soy sauce marinade and "yaki" means "cooking or grilling," and it’s not really the name of the sauce. Click here to see 5 Essential Japanese Dishes to Know.
View Recipe
4.75

roasted tomato bisque with dark ale welsh rarebit
Like most Welsh rarebits, this Dark Ale Welsh Rarebit is quite the heavy comfort food. Save it for a dismal, rainy day when you need a little bit of extra energy from a savory meal.Since 1991, the creative masterminds of Le Basque have executed some of the most elaborate and groundbreaking event productions in South Florida and across the map. Building a reputation for unparalleled service with true style and savoir-faire, Le Basque offers full-service catering and production design under the helm of Alejandro Muguerza, Jim Mozina, and Ian Perris. Le Basque proudly serves many high-profile and private clients. Such prestigious figures include President Barack Obama and President Clinton, international fashion houses including Cartier and Yves St. Laurent, and global conglomerates UBS and Sotheby’s.
View Recipe
4.5

Grilled Red Snapper Zarandeado
Zarandeado translates from Spanish a few different ways, but in this case it means “flipped,” because the dish is a marinated fish that is put in a grill basket and cooked halfway before getting turned. Your guests (and even yourself) will flip at how delicious this dish it.
View Recipe
4.5

Korean-Style Short Ribs with Red Cabbage
The richness of the short ribs is perfectly offset by the tangy crunch of the cabbage in this easy weeknight supper. Simply toss the short ribs into the marinade in the morning and pull them out when you arrive home after a long workday. This recipe calls for flanken-cut short ribs, which is a method of cutting across the ribs instead of between them (English style). You’ll likely need to request this cut specifically from your butcher.Excerpted from Sheet Pan Paleo (Ulysses Press, 2016) by Pamela Ellgen.
View Recipe
4

These spicy chicken sandwiches are the perfect taste of comfort food without the guilt that usually goes along with it.
View Recipe
4

Larb
I had the great fortune of living right next to Thai Town when I used to call Los Angeles home. There was a restaurant that served amazing drunk food called Hollywood Thai. With a name like that, one probably wouldn't expect much. We are, after all, talking about drunk food, and a place that serves beer — ahem, "tea" — surreptitiously in teapots after 2 a.m., when all other bars have closed by law in the city of angels. One of my favorite dishes there was a traditional northeastern Thai dish from the region of Chiang Mai called larb (also spelled laab). It's a "salad" in the sense that it comes with a wedge of cabbage. What you're supposed to do with this cabbage isn't apparent at first until someone at the table puts two and two together and breaks off a leaf of cabbage and uses it as a spoon. Commonly found at many Thai restaurants worth visiting, I swore by Hollywood Thai's rendition of the dish, which was inexplicably addictive. Well, perhaps not inexplicable — my version here is missing the key ingredient, MSG. See all beef recipes. Click here to see Bountiful Basil Recipes.
View Recipe
4

Camana Bay, in conjunction with James Beard Award-winning and Miami-based chef Michael Schwartz of Michael’s Genuine® Food & Drink, recently celebrated Slow Food Day, a daylong celebration of the Cayman Islands’ farmers and fishermen. The third annual Slow Food Day on April 12 brought together the culinary community together in a celebration of eating locally and sourcing sustainability. Michael’s Genuine Food & Drink created this roasted pumpkin salad specifically for the event.
View Recipe
4

Chicken Curry
A mainstay of Sri Lankan cuisine, this dish was the first curry I learned to make. Like any curry, its flavor is greatly enhanced the longer it has been marinating prior to cooking, and it tastes even better the next day. I use thighs with the bone in when I make this dish as breast meat tends to dry out.  Click here to see 101 Ways to Cook Chicken
View Recipe
3.5

Ahhhh, my favorite time of year is here. It’s officially Fall. The temp is dropping, soon the leaves will be too after that magnificent color change. All of this revelry in the season got me thinking of some sort of fall themed recipe. It took some doing but I finally came up with the Grilled Mallard Duck.
View Recipe
3.387095

Spaghetti al Pomodoro
Sweet cherry tomatoes and tangy, herbal gremolata combine with a flavorful tomato sauce in this classic pasta dish. Topped with some freshly grated Parmigiano-Reggiano, it makes for a wonderful main course for lunch or first course for dinner.See all recipes for spaghetti.
View Recipe
3

Buttermilk Fried Chicken
The Daily Meal is spending football season getting favorite game-day and tailgating recipes from chef supporters of Taste of the NFL. This week, Chef Michael Ferraro of Delicatessen shares his favorite game day recipes. Fried chicken is not only a comfort food staple but also a game day staple. “Fried Chicken is the perfect family-style dish that’s served during [a football game], and it can even be prepared ahead of time so you don’t miss the first touchdown.” 
View Recipe
2.666665

The components of this dish are stitched together with a sweet and spicy sauce made simply of water, sugar, and gochujang, the Korean fermented chile-soybean paste. Says Anita of the dark maroon condiment, "It’s one of the basics of Korean cooking. In the old days every Korean house had three pots in their backyard. One for the gochujang, one for the doenjang [fermented bean paste], and one for the soy sauce." Used widely in Korean cooking to marinate meats and flavor stews, gochujang can be purchased in Asian specialty stores including the national Korean chain, H Mart. 
View Recipe
2