Zodiac Signs: Recipes for Leo

By Food & Wine
Updated March 08, 2017

1 of 5

Honey-Glazed Baby Back Ribs with Whiskey Marinade

Go to Recipe

Leo: Loves pungent, rich and strong dishes like coconut curries.

At Pok Pok, Andy Ricker roasts these meaty, tender ribs for two to three hours over a low fire for a fabulously smoky flavor. In this easy adaptation, the ribs are slow-cooked in the oven, then finished on the grill. Baby back ribs cut across the bone are the classic Thai choice, but whole ribs are just as delicious.

More Barbecued Ribs

Advertisement
Advertisement

2 of 5

Beef Tenderloin with Aromatic Thai Spices

Go to Recipe

Jean-Georges Vongerichten loves to cook beef tenderloin sous vide—a restaurant technique that home cooks can easily replicate by simmering the steaks in a resealable plastic freezer bag at a low temperature (a thermometer is essential).

Plus: More Beef Recipes and Tips

3 of 5

Mahimahi Coconut Curry Stew with Carrots and Fennel

Go to Recipe

Padma Lakshmi always makes extra portions of this excellent coconut-curried mahimahi so she can reheat it the next day and eat it over noodles, like an Asian laksa.

Plus: More Seafood Recipes and Tips

Advertisement

4 of 5

Cambodian Chicken-and-Rice Soup with Shrimp

Go to Recipe

For this spicy, soothing and restorative chicken-and-rice soup, Ratha Chau prepares his own delectable chicken stock and roasts a chicken, which is then cut into large pieces and added to it. At home, using prepared stock and preroasted chicken significantly cuts back on prep time.

Warming Soup Recipes

5 of 5

Saffron Lassi

Go to Recipe

Lassis are ubiquitous in India; the shakes, made with yogurt or buttermilk, can be sweet or salty. The Victorian-style Imperial Hotel in India's capital, New Delhi, where Peggy Markel stopped on her way to Rajasthan, has an extensive selection of lassi. This one is elegantly flavored with saffron.

Satisfying Nonalcoholic Drinks

Replay gallery

Share the Gallery

Up Next

Advertisement
© Copyright . All rights reserved. Printed from https://www.foodandwine.com