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This authentic Italian seafood risotto is made with shrimps and scallops, but you can sub in any seafood you like, just make sure the rice and seafood are cooked separately.
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Chunks of pork belly are crisped and caramelized in a decadent sweet-and-salty sauce in this recipe for Chef John's caramel pork belly.
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A sweet and sour dressing is the perfect thing for this very Asian cabbage salad. It mates perfectly with the crunchy ramen noodles, almonds and sesame seeds. Makes six servings.
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When you can have Nutella and cheesecake together at the same time, who needs a boyfriend?
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Soft and chewy Japanese dessert. A tradition of boy's or girl's day. Great for a snack for picnics or parties. This recipe is easy to make, but do not try cheating and double it. The directions should be followed exactly.
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This recipe is by Alex Witchel and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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You can grill, fry, roast, or bake this chicken dry in the oven and it will go all lovely and golden.
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This tart fudge requires a little bit of oven work, but the delicate, buttery graham cracker crust makes it totally worthwhile.
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Want even more cinnamon-spice flavor? Use a spice cake mix instead of a yellow cake mix.
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Tofu and melted chocolate are blended into a silky, pudding-like dessert.
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Get S'mores Milkshake Recipe from Food Network
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Discover decadence with this rich, creamy and delicious scalloped oyster casserole.