Green chile peppers and chili powder give this savory chicken main dish a classic Tex-Mex bite. Make it up to 24 hours ahead of time for dinner in a hurry.
Finally, you don't have to plan a day ahead to get the flavor of a hot-out-of-the-oven strata. Make this cheese-alicious dish your go-to for spur-of-the-moment brunches.
This citrus-scented stew is an adaptation of feijoada, a Portuguese pork, beef, and bean stew considered by many Brazilians to be the country's national dish. Brazilians customarily serve the stew on Wednesdays and Saturdays with rice, cold cuts, and finely shredded kale.
Depending on what you like and what's available, this recipe works well with both red (which has traditional curry ingredients plus chile powder and can be spicier) or classic Indian yellow curry powder.
Mongolian beef is another dish that can occasionally be found at the Chinese buffets. Despite its name, Mongolian beef doesn't come from Mongolian cuisine
