The first time I ate black garlic, I thought of the marriage between fermented black beans and garlic. It is an umami bomb. I immediately wanted to put it into a rice pilaf dish because it can be cooked indoors or outside. This is truly ...Source

This is a marinated steak fit for my wedding, paired with the melty goodness of American cheese, toasty bread and grilled onions and peppers. Cheesesteaks rising up! ...Source

Both fajitas and chimichangas became popular in Texas and still are to this day. By combining the two, you get to experience everything that's great about that area—deep frying and beef! Love it. ...Source

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Vindaloo is a Goan-based curry made with chile and vinegar. It is usually made with pork, one of my all-time favorites. I love the walking taco pie concept, as it reminds me of an Indian chaat. Here, layers of crispy corn chips, tangy, spicy pork ...Source

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Sweet, smoky and tangy, this is gameday to the extreme. It's blue cheese dressing like you've never had, and the perfect way to get a crispy, moist GRILLED wing. You might never reach the stadium! ...Source

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Get Thirty-Layer Green Chile Mac and Cheese Recipe from Food NetworkSource

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I had leftover oxtail from making a beef bone ramen, so I decided to use it as a gyoza filling. It's rich and delicious. The recipe is by weight, so it can be scaled up or down. ...Source

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Get Bulgogi-Inspired Beef Quesadilla Recipe from Food NetworkSource

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I am a fan of a clambake in the summer, and quite frankly, as often as possible, served anywhere, anytime—not only on the beach. This clam bake in a can method is carefully designed to accomplish that. ...Source

Down the street from our previous home in Los Angeles, there's a small joint called Mel's Fish Shack. You choose from any number of pieces of fish that they batter and fry, and we'd always get an order of hush puppies to go with it. ...Source

This seafood stew of lobster, bass, squid, Dungeness crab, fennel and a seafood broth flavored with tomatoes, fennel and saffron, is baked in a paper bag. ...Source

I took my senior prom date to a chicken spot and ordered a catering-size portion of their nuggets with honey dipping sauce. This is as close to replicating that as I can. And speaking of "can," if you use a nitro canister, you can achieve ...Source

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This casserole is a grilled take on ratatouille. ...Source

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My gal and I are obsessed with "mala" which is the Chinese term for the combo of spicy and numbing qualities that you get from Sichuan peppercorns. If you are into fun food experiences, this is a must-try! As cabbage is practically free, with a ...Source

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Lumpia is the Phillipino version of a Chinese egg roll. The skins used, though, are light and flaky instead of doughy. They are similar to a Vietnamese spring roll but more loaded with meat, and very skinny. They are addicting and easy to eat; you ...Source

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This turkey pot pie is a riff on the chicken pot pie that I grew up with. It’s super-simple and no frills, with the exception of a seasoning mix I put on the crust and the celery leaves I sprinkle on top (those things just ...Source

This endive and apple salad is a take on one of my childhood favorites. The inspiration comes from a salad that my mom made for special fall and winter occasions. For years I asked my mom to leave the blue cheese off, thinking that it ...Source

When I was young, I remember driving to the next emirate (town) over and picking up a slew of savory pastries for breakfast, stuffed with cheese, sprinkled with zaatar… a few of those with some tea or coffee always felt like the weekend had begun. ...Source

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My grandfather grew up on the bayous of Louisiana, and seafood platters were frequent at our pre-Thanksgiving table. The night before Thanksgiving, when all the family gathered, we would have shrimp creole. The next day, the 'pre-game' play was a bowl of the leftover shrimp ...Source

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I know juniper might seem like an odd flavor pairing with blueberries, but think of a refreshing gin fizz cocktail (juniper being the chief botanical in gin), muddled with some fresh blueberries, and then it starts to make sense. The slightly pine-y nature of juniper ...Source

I'm from Ohio, and I could eat a dozen ears of corn during the summertime. But I wanted to remove the hassle of eating corn on the cob and make it easier to have it fully seasoned, creamy and delicious. The papillote, since it's protected ...Source

From the Emilia Romagna region of Italy, this lasagna has cured many poor spirits here stateside. Delicious as the original may be, my multi layered version, packed with veggies, addresses each area carefully to yield a dish you enjoy guilt free. ...Source

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I've been known to devour this popular restaurant appetizer by the plateful. Biting into cheesy poppers and having the jalapeno heat explode in my mouth is an experience all its own. Usually, these snacks are made with just bacon and cheese, but I couldn't help ...Source

I love yakitori so much. My wife and I keep little containers of the "killed" skewers so we can compete for who eats more. What I think is so great about yakitori is that it utilizes many parts of the chicken that normally go to ...Source

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Wontons are a popular dumpling common in Chinese cuisine. In Cantonese, the word wonton can be translated to mean “swallowing clouds.” These bite-sized savory dumplings are conveniently wrapped up… ...Source

At Blue Koi, two sisters cook up traditional Chinese dishes with some tasty twists. Guy devours an entire dish of the chili pepper wontons filled with a mouthwatering mixture of shrimp, pork and chicken and topped with chili sauce. Want even more heat? Add the firebird chicken noodles to your meal.Source

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After years of no road trips, I have just been on two back-to-back. The first was to check out three colleges on the east coast for my younger daughter, to speak to some track coaches and set foot on the campuses before having to commit ...Source

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The inspiration for this recipe comes from a couple different places. One, when I lived in Paris there were a lot of Moroccan restaurants. On my days off from work. I would sometimes go into one of them and order a tagine. As I was ...Source

Banh mi are the hottest sandwiches in America, and you don't have to find a Vietnamese Banh mi shop to enjoy one. You have most of the ingredients at any decently stocked market in the America! The trick here is to make the roasted shaved ...Source

This dish was inspired by my trip to Hanoi and sitting on a short plastic stool on a busy sidewalk, having the most delicious grilled pork and imperial rolls over silky rice noodles. The crunch of the imperial roll with the deeply caramelized and salty ...Source

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I really love this type of dish because it can be an appetizer or side dish depending on how you serve it. The nuts amplify the taste of the mushrooms and bring out the garlic and onions note in the mushrooms. These can be made ...Source

One of the most elegant ways to charcoal-grill food is on Japanese white oak charcoal, called binchotan. This charcoal adds big flavor and burns at very high temperatures for hours. In Japan, yakitori is a revered form of culinary art. It's most often served as ...Source

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This is dish inspired by the reblochon cheese makers in the Haute Savoie. Basically a potato, bacon, onion and cream gratin topped with reblochon cheese. But I added the chard as a flavor agent. ...Source

I learned lamination way before I went to France (i.e puff pastry/croissant). I learned it from my grandfather when I was 10 years old making scallion pancakes. The technique is the same, you separate the dough with layers of fat. In France it was butter ...Source

Parathas are a layered flatbread ubiquitous in South Asian cooking, made of whole wheat flour. We always made them from scratch when I was little, and there would usually be a small stack leftover the next day. If you don't happen to have some leftover ...Source

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I love fruit with lamb, whether it is roasted grapes and figs in the fall, dried fruits in the winter or stone fruits in the spring and summer. The sweetness with the savory herbs is always a hit. My mom always served mint jelly with ...Source

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This Cuban riff on baked stuffed potatoes uses plantains instead, along with a mildly spicy picadillo chili. ...Source

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Blue Koi Noodles and Dumplings- Basically you can get a ton of different types of dumplings, and their noodle dishes are pretty good tooSource

This spicy chicken stir-fry is perfection. With chicken, scallions, bamboo shoots, and a sauce that goes great over rice, you'll want to make it every week! ...Source

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I like to think of pakoras as the Indian tempura. They're a staple of Indian life, and are the perfect accompaniment to a hot cup of chai or a chilled mug of beer. The superhero ingredient here is Indian chickpea flour. No egg is required ...Source

No matter how hard I tried, I could never recreate the vivid, vivacious flavors of Thai curries at home. It wasn't until I was invited to a cooking class at the Thai Embassy in Los Angeles that I learned two of the secrets: "cracking" the ...Source

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There are great choices from every corner of the state. What's your favorite? ...Source

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As beef tongue is one of the forgotten cuts of the cow, I wanted to showcase it in one of its best known dishes, tacos. From being cooked in a pressure cooker, the tongue becomes tender and steaklike, at just about half the price. I ...Source

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Driving my daughter, Brydie, back to college in Minnesota, we spent a night in Salt Lake City. We got mocktails at Swig (very Mormon), and I had a DIZZLE—pineapple, coconut, peach and Sprite, all over crushed ice—very important. And instead of French fries, which used ...Source

This recipe marks the first time I remember making something and feeling the essence of timing in cooking: the buttered dish, the preheated oven and the melted butter cooling slightly while I gathered and blended all the other ingredients. SO satisfying. ...Source

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Churros are ubiquitous in Spain and Mexico. And of course, there are the horrid representation in ballparks in America. If you have no fear of frying, they are actually pretty easy with a solid pate a chou recipe. This version subs out hot chocolate for ...Source

As a lifelong lover of pizza, I am always experimenting with new and easy ways to satisfy my pizza cravings. This version takes two ready-to-use ingredients, Sardinian flatbread and Stracchino cheese from Lombardy, and mashes them up into a 5-minute full-flavor cheesy pizza party. No ...Source

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Mangalore buns have a cult following in India, and I can see why! I am so proud that they hail from my hometown, which is set on the southwest coast of India. The buns are usually served as a snack alongside a burn-your-tongue-hot cup of ...Source

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CREAMY INSTANT POT SHRIMP AND RICE - Predominantly PaleoSource

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