760 bon les recipes

Asian style sichuan beef with garlic, shallots, snow peas and red bell peppers.

So so so good! My whole family loved it, and it didn't last long. I'm sure that my husband will ask me to make it again very soon. Just wait and see :)

Bring some Swedish culture into your home with this simple crockpot recipe that is bound to make you forget about the barbecue.

Get your chicken intoxicated with this succulent dish that is perfect to serve when you have a couple of friends over for dinner!

Invite chicken over for dinner with this savory recipe that will have you licking your lips!

Tender smoked turkey breast baked low and slow, then glazed with a sweet-tangy homemade apricot mustard made from preserves, cider vinegar and coarse whole-grain mustard. Feeds a crowd.

Chicken breasts baked in a tangy white wine sauce with soy, ginger, and brown sugar. The sauce caramelizes and concentrates as it bakes, creating a glossy, flavor-packed glaze.

La Mansion's chicken fajitas marinated in lime juice, garlic, olive oil, and fresh cilantro, then grilled over mesquite. A San Antonio restaurant-style recipe with bold, simple flavors.

Sliced chicken with broccoli stir-fries cornstarch-velveted chicken with tender-crisp broccoli, ginger, and scallions in 25 minutes. Better than takeout, lighter on oil.

Rendang is the legendary Indonesian beef curry: chunks of beef slow-simmered in spiced coconut milk and tamarind until the sauce reduces almost dry and the meat turns fork-tender. Deeply fragrant and richly spiced.

Another succulent chicken dish made with broccoli florets and mushrooms in a creamy, rich soup base.

Grilled tuna steaks marinated in sherry vinegar with just salt and pepper. A three-ingredient recipe for rare-to-well-done tuna with a tangy, caramelized crust.

Grilled shrimp, chicken, and pineapple kebabs brushed with a sweet-hot jalapeño baste and lemon juice. A colorful, crowd-pleasing skewer for cookouts and summer grilling.

Portuguese pork with lemon, garlic, cumin, and olives. Marinated overnight, then browned and braised until fork-tender. A rustic Alentejo-style braise.

Stir-fried beef with orange peel, Sichuan peppercorns, and dried chiles. The classic Szechuan restaurant dish with tender velveted beef, citrus perfume, and a numbing tingle on the finish.

Braised beef chuck pot roast in tomato juice and horseradish sauce with a splash of dry sherry. Slow-simmered until fork-tender with a tangy, savory gravy.