Author: Lori D. Shaller
The combination of flavors is what makes this dish a hit!
Author: Dani
I stumbled upon the idea for this tasty and slightly lighter onion ring recipe while reading reviews on an onion ring recipe. These are much less greasy and messy, with all the crunch and flavor.
Author: Audreylovesbaking
Think of this as Indian-spiced ketchup, and use it in all the same ways.
Author: Rebecca Collerton
What happens when you cook with a lot of oil? Magic. Because oil conducts heat much more efficiently than air, foods that are confited in it, like these chicken thighs, come out incredibly moist and infused...
Author: Claire Saffitz
Author: Jennifer Rubell
Author: Ola Rudin
Swap out the sugar in standard sloppy joes for the carrots and caramelized onions in this turkey version, then nestle in eggs on mounds of garlicky spinach.
Author: Vivian Howard
Author: Dorothy Lee
Serve this simple-to-prepare beef roast with crusty rolls and iced tea to complete the meal.
Author: Land O'Lakes
This dish is a hit with kids as well as adults. It has been on our Thanksgiving and Christmas tables ever since I can remember, and that's a long time! Sliced onions are baked with a rich Cheddar cheese...
Author: JSRW512
Author: John Currence
Like many long-simmered sauces, this one, perhaps the most delicious of all the Italian meat sauces, is more flavorful and balanced the following day.
Author: Melissa Hamilton
Author: Lidia Bastianich
Author: Judy Zeidler
Once a favorite breakfast of the Chinese, this dish might more accurately be called a daikon scramble. But the Chinese words for carrot and daikon are almost the same, and "cake" refers to the way the...
Author: Lillian Chou
Author: Susan Herrmann Loomis
Author: Shelley Wiseman
This boneless lamb roast is soaked in a beer-mustard marinade and then roasted on the grill.
Author: Paul Kirk
Vegetable broth is rich and delicious when made correctly. The peels add color and vitamins, and the mushrooms lend great flavor. There are many varieties of veggie broth in cans too. Try both homemade...
Soaking golden raisins in cider vinegar plumps them up and adds a touch of sweetness to the vinegar.
Author: Kamal Mouzawak
Charred onions offer the best of three worlds: a slightly bitter taste (in a good way), caramelized edges, and crunchy-sweet flesh. If you want to eat them like potato chips, we won't tell.
Author: Jeremy Fox
Author: Buffalo Mountain Lodge
Author: Damon Lee Fowler
Author: Jeff Mall
Shellfish and pork are a power duo. The salty-sweet pancetta soffritto is the backbone of this clam toast (a kitchen favorite during tastings).
Author: Diane Kochilas
Author: Colby Garrelts
This recipe originally accompanied bobotie. Before we learned to make our own chutney from ingredients as diverse as apricots, dates, quinces and raisins, blatjang was imported from Java, made from sun-dried...
Author: Lannice Snyman