We love a recipe that you can cook once and eat twice. Larisa Alvarez grills flank steak and serves half of it with a flavorful tomato-shallot tapenade. The other half can be saved for sandwiches (or snacking on at the fridge door).
The complex, sweet heat of this mole-inspired rub makes for an incredibly flavorful Thanksgiving turkey that doesn't need a ton of butter to make it delicious. Any leftover turkey would be perfect in a quick chili with fresh poblanos and sweet corn.
The complex, sweet heat of this mole-inspired rub makes for an incredibly flavorful Thanksgiving turkey that doesn't need a ton of butter to make it delicious. Any leftover turkey would be perfect in a quick chili with fresh poblanos and sweet corn.
Anne Burrell's juicy braised chicken recipe marries tart pomegranate molasses with the freshness of thyme and chives for an elegant dish that will impress guests.