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.
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Roopa’s Lemongrass and Turmeric Chicken
"One of my favorite dishes in the book, this recipe comes from my friend Roopa Gulati. Her mom used to make it. It is actually very simple to cook—it’s just spiced roast chicken with dressed potatoes—but it is satisfying on every level. It looks like a painting when you set it on the table (all those dark colors); has contrasting flavors (slightly bitter turmeric beside sweet dates); and is an Indian dish that has a fairly limited ingredients list, so it’s not time-consuming to make. You ideally need fresh turmeric, which looks like a skinny, brightly colored ginger root. You’ll find it in larger supermarkets and Asian markets. If you can’t find it, use 1 tablespoon of ground turmeric instead, though it doesn’t make a paste." - Diana Henry, author of A Bird in the Hand: Chicken Recipes for Every Day and Every Mood
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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.
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4.5

Grilled Steak
The steak and potatoes are both grilled at the same time, before being topped with crumbled blue cheese, which melts all over the dish.This recipe is courtesy of Martha Stewart.
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4.333335

trout
This is a fantastic tasting entrée that has so much flavor and texture. It reminds me of so many wonderful fish dishes I’ve had in high-end restaurants that I never thought I could duplicate. Nick dubbed it, invite-friends-for-dinner. Any leftover herbed marinade makes for a great tasting stock for fish soup, stew, or chowder. Serve the trout over wild rice or couscous and accompany with a fresh unadorned vegetable.Recipe from Kerry Dunnington author of Tasting the Seasons and This Book Cooks
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4

london broil
There’s no reason not to feed your carnivorous desires this Valentine’s Day. A juicy cut of London broil with a healthy side of mashed cauliflower will, well, help to get the juices flowing.This recipe is provided by Alexandra Miller, RDN, LDN, Corporate Dietitian at Medifast, Inc.
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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.
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These spicy chicken sandwiches are the perfect taste of comfort food without the guilt that usually goes along with it.
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4

Beef and Broccoli
Broccoli beef — it’s the ultimate Chinese beef stir-fry dish, with broccoli, slathered in the all too familiar rich brown sauce. It’s the poster child of American-Chinese food; it’s recognizably Chinese even though the traditional Chinese broccoli has been replaced with the accessible and widely available “Western” broccoli.Broccoli beef is a great dish, if cooked properly. The beef should be tender and succulent; the broccoli should be flash-cooked, briefly blanched, and then lightly stir-fried with the beef; the sauce should be light. If you have these three premises right, you might well have an almost authentic version of broccoli beef.Here is my easy broccoli beef recipe, which calls for only a few ingredients: broccoli, beef, and Chinese marinade.
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3.5

Any time you have a large family gathering, the leftovers can seem to never end. One key to getting through all the extra food is to morph them into something totally different. Since we love Asian food, it is our go-to. I created this pork fried rice after watching some very close friends make their traditional fried rice at Hmong gatherings. This recipe is easy and uses ingredients you already have in your cabinets.     Ingredients: 3 Tablespoons Butter 1 Cup White Rice 1 Cup Chicken Broth, no salt added 1 Cup Water 3 Tablespoons plus 1 teaspoon Canola Oil 3/4 Cup Carrots, finely diced 1/2 Cup Onion, chopped 1 Large Garlic Clove, sliced 5 Button Mushrooms, quartered 2 Cups Cooked Ham, cubed 1 Cup Frozen Peas 5 Tablespoons Soy Sauce 1 Tablespoon Teriyaki Sauce 2 Eggs 1. In a large saucepan, melt 1 Tablespoon butter. Pour 1 cup uncooked white rice into the butter and sautee for 1 minutes. Add the chicken broth and water. Stir. Bring to a simmer. Cover and reduce heat to low. When all liquid is gone, turn heat off and leave covered until needed for sautee. ***While the rice is cooking, prepare the rest of your ingredients.*** 2. Melt 2 Tablespoons butter with 3 Tablespoons canola oil over medium high heat. When the oil is hot, add the carrots and onion. Cook over medium heat for 15 minutes until the carrots are tender. Stir occassionally. 3. Add the sliced garlic and sautee for 2 minutes. 4. Add mushrooms and ham to the pan and stir to combine. Cook for 5 minutes, stirring occassionally. 5. Add frozen peas, prepared rice, soy and teriyaki sauces. Stir and cook for 5 minutes. 6. While the rice heats and marinates the flavors in the pan, scramble the 2 eggs in another pan in 1 teaspoon canola oil. 7. Add the scrambled egg to the rice mixture. Stir and serve.
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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.
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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. 
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