Classic Kung Pao Chicken

Classic Kung Pao Chicken

with Jasmine Rice

Seared New York Steak

Seared New York Steak

with Asparagus and Shallots

Chicken-Tarragon Pot Pie

Chicken-Tarragon Pot Pie

Sweet and Spicy Roasted Chicken

Sweet and Spicy Roasted Chicken

with Herbed Couscous

Chopped Herbed Salad

Chopped Herbed Salad

with Farro

Pan-Fried Trout

Pan-Fried Trout

with Rosemary‚ Lemon and Capers

Roasted Halibut

Roasted Halibut

with Lemons‚ Olives and Rosemary

Chicken Enchiladas

Chicken Enchiladas

with Salsa Verde and Calabacitas

Roasted Chicken

Roasted Chicken with Potatoes

and Arugula and Garlic Yogurt

Steak Mock Frites

Steak Mock Frites

with Arugula and Parsley Salad

Yucatan Shrimp

Yucatan Shrimp

Swordfish

Swordfish with Paprika Aioli

Scallop Panzanella

Scallop Panzanella

Pad Kee Mao

Pad Kee Mao

Pasta alla Norma

Pasta alla Norma

with Arugula Salad

Spaghetti and Drop Meatballs

Spaghetti and Drop Meatballs

with Tomato Sauce

Stir-Fried Pork and Pineapple

Stir-Fried Pork and Pineapple

with Jasmine Rice

Orange Beef

Orange Beef

with Sautéed Broccoli and Jasmine Rice

Pizza with Sweet and Hot Peppers

Pizza with Sweet and Hot Peppers

Mushroom Risotto

Mushroom Risotto

with Peas

Shakshuka with Feta and Frisée

Shakshuka with Feta and Frisée

with Lemon Vinaigrette

Roasted Glazed Salmon

Roasted Glazed Salmon

with Sautéed Kale

Oven-Roasted Chicken Shawarma

Oven-Roasted Chicken Shawarma

with Cucumber‚ Tomato Salad and Naan

Southern Shrimp Scampi

Southern Shrimp Scampi

with Herbed Kale Rice

Shaking Beef

Shaking Beef

Turkey Chili

Turkey Chili

Pizza Margherita

Pizza Margherita

with Arugula Salad

Provençal Salmon

Provençal Salmon

Pan-Roasted Sea Bass

Pan-Roasted Sea Bass

with Herb Butter and Blistered Green Beans

Roasted Garlic Herb Steak

Roasted Garlic Herb Steak

with Zucchini & Corn

Summer Pasta

Summer Pasta

with Zucchini‚ Ricotta and Basil

Braised Halibut

Braised Halibut

with Asparagus‚ Red Potatoes & Saffron

Beef Bourguignon by New York Times Cooking

Beef Bourguignon by New York Times Cooking