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• Chinese barbecued spareribs
• cook’s illustrated moqueca (Brazilian seafood stew)
• enchiladas

  While there are a ton of ingredients in this recipe, the flavors and textures of the enchiladas are super solid! This dish is super satisfying. Heads up ... there are several different steps, so budget your time accordingly, or prep components like the sauce and filling in advance. We appreciate that the 12-inch nonstick skillet does triple duty in this recipe as it minimizes the cleanup effort. The enchilada sauce actually ends up not being spicy after it has baked in the oven. beef brothancho chilescanned chipotle chileonionsavocado oilgarlictomato pasteground cuminsaltavocado oilground beefground cuminground coriandersaltMonterey Jack cheesecilantroenchilada saucesaltavocado oilcorn tortillasenchilada sauceenchilada sauceMonterey Jack cheesescallionscilantrosour creamlime wedges
• lamb navarin

  The taste of lamb subtly permeates this entire stew, making it extremely comforting and delicious. In feeding this dish to our 3-year-old daughter, she very much enjoys the flavorful, tender carrots, so we make this recipe with more carrots than potatoes. lamb breast ribletsflouronionpotatoescarrotsgarlicblack pepperherbes de Provencewatersaltbaby peasbaguettefresh parsley
• lomo saltado remix
• salmon with breadcrumb, olive, and sun-dried tomato crust
• shaking beef

  This recipe is great for special weekend meals or for entertaining a small group. The original recipe uses filet mignon but it is easier and cheaper for us to get rib eye, and honestly, we like the fattier meat better. :) For the ultimate flavor bomb, we pair this with Hands on Gourmet's garlic noodles, but if we're strapped for time, we just serve it with rice. rib eyesugarsaltblack pepperavocado oilrice vinegarmirinlight soy saucedark soy saucesugarfish saucekosher saltblack pepperlimeavocado oilred oniongreen onionsgarlicunsalted butterwatercress
• Thai chicken & mushroom soup (doubled for parties and to store)

  I made this soup for friends and family during the 2013 holiday season. Everyone loved it! Processing the lemongrass and shallots is the most time-consuming part, so I now chop it up in a food processor. I'll make this doubled version of the recipe for parties, or I cook half of it at a time for smaller groups. To make the soup a meal, serve it over steamed brown rice. vegetable oilshallotslemongrasscilantrofish saucechicken brothcoconut milkcoconut milksugarwhite mushroomsskinless chicken breastslime juiceThai red curry pastefish saucesteamed brown ricecilantro leavesserrano chilesscallionslimes