Recipes - Page 392

Stewed Tomatoes and Zucchini with Poached Eggs

This simple dish is my adaptation of a classic tomato and egg dish, known around the Mediterranean as “shakshuka.”

Thai Green Papaya Salad with Toasted Peanuts and Sea Scallops

This Thai Green Papaya Salad has the perfect balance for every corner of your palate...salty, spicy, slightly bitter, sweet, citrus acidity.

Sweet Rice Arancini

"Arancini", Italian for 'little oranges', is an original Italian dish.

Black Cod with Miso

This sweet and silky fish dish from Nobu New York has been cloned at restaurants all over the country.

Farro with Artichokes and Herb Salad

When he makes this farro dish at Cleveland's Greenhouse Tavern, Jonathon Sawyer poaches the artichokes in white wine, then uses the leftover artichoke poaching liquid to cook the farro.

Shrimp Bouillabaisse

Traditional bouillabaisse is a marvelous dish that requires many kinds of seafood and a lot of time to make.

Bobby Flay's Spaghetti and Meatballs

Spaghetti and Meatballs, how to make them and who makes them better, are always a highly contested food.

Spicy Cherry-Glazed Baby Back Ribs

If we were in Mexico, these tender Yucatán-style baby back ribs might well be wrapped in leaves and cooked in a deep pit.

Chile-Honey-Glazed Salmon

At Mesa Grill in New York City, Bobby Flay serves his famous spicy-sweet salmon with three different sauces: roasted tomatillo salsa, chipotle-spiced black bean sauce (made from dried beans soaked overnight) and jalapeño crema, a Mexican sour cream.

Stuffed Chicken Breast

Airline breasts are beautiful and a great restaurant secret, but not commonly used in the home.