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Make homemade pickles the old-fashioned way, using brine fermentation harnessing the probiotic power of beneficial lactobacilli cultures.
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This is a tasty vegetarian version of a Chinese classic. You won't even be able to tell it isn't chicken! Seitan is made from wheat gluten and is very high in protein and low in fat. I recommend using a chicken-style variety.
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Forget everything you've learned about marinating chicken. The key to these grilled chicken skewers is to marinate the meat in olive oil, lemon juice, vinegar, herbs, and spices for several hours before grilling them to crispy, yet moist, perfection.
cooking.nytimes.com
Those artisanal pickles from the farmers’ market sure are expensive, so don’t throw out the juice in which they’re pickled You can serve the stuff as a shot to accompany a glass of whiskey and a cold beer, as the New York chef Zakary Pelaccio has done, or you can whisk it into the dressing used for coleslaw, as is done here Don’t have any
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A Tunisian spice mixture used together with harissa to season meaty stews.
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Fried wontons filled with a mixture of whatever you have on hand are a good place to start. I made this for a Cinco de Mayo party and everyone loved them! No special deep fryer is needed, your standard 10 inch frying pan will work.
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Seared chicken breast, bacon, bell peppers, mushrooms, and tomatoes make a great fajita filling! You'll love this spooned into soft, warm, flour tortillas.
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This is a delicious, easy, and creamy dip perfect for serving with tortilla chips.
cooking.nytimes.com
This recipe appeared in The Times in an article titled “Women Here and There — Their Frills and Fancies” in 1900 It's not meant for salads, but for summer drinks like shrubs You may halve or quarter the recipe
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Get Pickled Jalapenos Recipe from Food Network
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The key to Michael Symon's deeply savory side dish is a dressing that includes anchovies, capers, mustard, and a little honey.
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This alternative to a pulled pork sandwich uses tuna fish to capture the taste with less time and work!