Content tagged with “Moderate” (Page 2)

Japanese Chicken Meatballs (Tsukune)
Chicken meatballs called tsukune are a Japanese-restaurant favorite—they’re essentially a chicken sausage mixture...

Caribbean Chicken & Pineapple Kebabs with Banana Salad
A Caribbean-inspired marinade for these chicken-and-pineapple kebabs is flavored with pineapple juice, soy sauce,...

Indonesian Beef Satay with Spicy Peanut Sauce
Popular throughout Southeast Asia and Indonesia, satay is strips of skewered, grilled meat eaten with a fragrant...

Pork Spedini with Mushrooms & Bruschetta
Throughout Italy you will find kebabs called spedini: skewers of various meats often combined with bread cubes. In this...

Turkish Lamb & Eggplant Kebabs
Here we combine baharat, a traditional Arabic spice blend, with olive oil, lemon, garlic and tomato paste to make it...

South Indian Shrimp Kebabs with Cilantro Sauce
Cilantro, lemon zest, chiles, paprika, ginger, garlic, cumin and fenugreek make up the South Asian-inspired marinade...

Spicy Thai Barbecued Oysters
The great thing about barbecuing oysters is you don’t need to shuck them. Put the oysters right on the grill and cook...

Spicy Barbecued Oysters
If you’re intimidated by shucking oysters—this recipe for barbecued oysters is for you. When you grill them, steam...

Oysters Rockefeller
Invented at Antoine’s in New Orleans in 1889, oysters Rockefeller was named for John D. Rockefeller, one of the richest...

Turkey & Quinoa Stuffed Grape Leaves
Anything but traditional, these grape leaves are stuffed with ground turkey and quinoa flavored with bits of sun-dried...

Lamb & Rice Stuffed Grape Leaves
These traditional Lebanese lamb-and-rice stuffed grape leaves are fragrant with mint, marjoram, cinnamon, cumin and...

Oysters on the Half Shell with Mignonette Sauce
It may seem a little intimidating to open an oyster, but after a little practice it gets easier. Classically oysters...

Oysters on the Half Shell with Hog Wash
It may seems a little intimidating to open an oyster, but after a little practice it gets easier. In this recipe, the...

Roast Leg of Lamb, Cauliflower & Shallots
Even though lamb is available year-round, it’s traditionally associated with spring. Here we slather this vernal meat...

Chard Dumplings in Chive Broth
Sweet, tender leaves of early-season chard, caramelized onion and a salty bit of capicola fill these bite-size...

Asparagus-Goat Cheese Soufflés
Puffy and warm, these asparagus-goat cheese soufflés are the essence of spring. Serve them alongside a big salad with a...

Asparagus & Salmon Spring Rolls
These spring rolls are filled with smoked salmon, tender-crisp asparagus and plenty of fresh herbs. Spring rolls look...

Chile-Cocoa Graham Crackers
These crunchy and crispy chocolate graham crackers have a tiny bit of spicy ancho chile on top. Oat flour makes them...

Mediterranean Couscous Cabbage Rolls
We love the subtle flavor of cinnamon with fresh mint in these vegetarian cabbage rolls stuffed with couscous, olives...

Roasted Garlic & Meyer Lemon-Rubbed Turkey
Mellow white miso paste is the secret ingredient in this amazing roast turkey rubbed with Meyer lemon and roasted...

Chocolate & Pecan Macaroons
We love the rich chocolate flavor in these chewy cookies that are like a cross between higher-fat coconut macaroons and...

Holiday Pumpkin Pie
This lighter pumpkin pie has the rich, subtle spices of the classic and a delicate, faintly sweet crust.

Meringue-Topped Sweet Potato Casserole
This lightened-up take on the classic Thanksgiving sweet potato casserole is spiked with crushed pineapple and toasted...

Golden Turmeric Latkes with Applesauce
These crispy-on-the-outside-and-tender-on-the-inside latkes are delicious paired with a subtly spicy clove-scented...

Ginger-Marinated Leg of Lamb with Israeli Couscous & Kale
A stunning main course for the holidays, this ginger-flavored leg of lamb, served with kale and red pepper flecked...