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Pork butt is marinated in a savory blend of spices, before being grilled on skewers and served with a sprinkle of fresh lime juice.
cooking.nytimes.com
This recipe is by Jill Santopietro and takes 12 hours, plus 3 hours' storing and overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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A good friend of mine gave me her recipe for Kashmiri Garam Masala some years ago. I am more than happy to be able to share it with all of you.
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Ranch dressing, pepperoncini peppers, pickle relish, and olives give this potato salad its distinct flavor.
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This very simple and extremely delicious recipe uses chia seeds, cocoa powder, hazelnut-flavored instant coffee powder, and milk to make a pudding.
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Oatmeal chia seed cookies made with coconut oil and applesauce are a vegan version of oatmeal cookies that make a hearty snack!
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Rolled oats, wheat germ, a variety of seeds including sunflower, flax, and sesame seeds, plus chocolate chips, honey, and brown sugar make a crunchy, energy-packed bar that's perfect as a take-along snack on the ski slope.
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This slightly sweetened coleslaw is made with the convenient use of prepared coleslaw mix in a creamy salad dressing with poppy seeds.
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Carrots and bean sprouts are tossed with fresh coconut, cilantro, and a simple dressing made with lemon juice, sugar, and toasted mustard seeds.
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A spicy, tasty and extremely moist boneless pork roast. This recipe uses a dry rub combination that you rub on the meat before you roast it. The rub includes dill seed, fennel seed, oregano, lemon pepper, garlic and onion powder.
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Brine Cuke Pickles are easy to make. 1 large clean jar 1/2 tsp black pepper 1 tsp granulated garlic 1 tsp mustard seed 1/2 tsp dill seed 1 bay leaf 1/4 tsp hot...
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