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Tender beef ribs in homemade barbeque sauce are ready in 4 hours of slow cooking, but are even tastier if you cook them for 8 hours. Serve over hot cooked rice.
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A little barbeque seasoning and a topping of green olive slices makes these deviled eggs extra tasty.
www.delish.com
Mercedes grew up eating this dish, and she loves making it with freshly shelled beans. Her children love to shell the beans, and fresh beans make it quicker to prepare than using dry ones.
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Green pea patties with Parmesan cheese are a delightful appetizer or side dish for spring or summer parties.
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This is an ideal make-ahead brunch recipe; the luscious ratatouille tastes even better when made the day before.
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Plenty of herbs and fresh garlic boost the bread-crumb base of these meatless stuffed peppers.
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A piquant marinade makes elegant Cornish game hens a treat to grill.
cooking.nytimes.com
This recipe for moussaka is adapted from one found in David Rosengarten's book “Taste” which includes an entire section devoted to the classic Greek casserole In the book, Mr Rosengarten claims that his is “the lightest, least oily, least tomatoey, most eggplanty, most refined moussaka that you've ever tasted.” Isn't that just what you want as you plan a dinner party
cooking.nytimes.com
This recipe is by Trish Hall and takes 34 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Homemade egg roll wrappers can be a real treat for the self-sufficient cook!
Ingredients: egg, water, salt, flour, peanut oil
www.simplyrecipes.com
This easy Chinese chicken salad gets tossed with a bright, gingery dressing and topped with crunchy noodles. Makes a great make-ahead salad for a backyard party or a weekday lunch.