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Red wine – flavored butter dresses up everything.
Ingredients: butter, red wine, salt
cooking.nytimes.com
These ribs are often served in Thailand to accompany ice-cold beer, said Andy Ricker, the chef and owner of the Pok Pok restaurants in New York and Portland, Ore He warns against overcooking them: Thai diners prefer ribs on the chewy side rather than falling-off-the-bone tender They may be cooked over indirect heat in a covered charcoal grill, but it is far easier to bake them in a slow oven, then reheat (on the grill, if you wish) at the last minute
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Get Rigatoni and Meatballs Recipe from Food Network
cooking.nytimes.com
This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Balsamic glazes make everything better.
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A simple, quick soup recipe made from carrot, celery, and onion with just a hint of tarragon. Makes an excellent first course!
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This sweet baby turnip soup seasoned with miso paste, sugar, sake, and mirin is a simple but flavorful Japanese-inspired first course.
Ingredients: water, white turnips, miso, sugar, sake, mirin
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Marinated skirt steak, threaded onto skewers and grilled, becomes melt-in-your-mouth tender and delicious, with wonderful caramelized bits!
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Remember the meat sauce that Mom used to cook all day long? This version tastes as good, but can be made in only fifteen minutes. Perciatelli and bucatini are interchangeable; spaghetti would be fine here, too.
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Get Steamed Mussels Recipe from Food Network
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Red Cooked Pork is one of the most popular comfort food in China. Yet no one in the U.S. knows about this at all. I am introducing this dish from my kitchen and...
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Get Pork with Plum Sauce Recipe from Food Network