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Grace Parisi dry marinates then roasts baby back and spare ribs before grilling them with a spicy red-pepper-jelly glaze. The resulting ribs are irresistibly caramelized.
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Calling for just four ingredients – chicken, salt, pepper and whatever herbs you have around – this is a recipe for roast chicken at its simplest and best The method is fairly straightforward You season the bird, then roast it at high heat until the skin is bronzed and crisp and the flesh juicy
Ingredients: chicken, salt, black pepper
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Any pickled pepper will work in this recipe but hot Peppadew peppers have a fruity flavor and sweet-and-sour brine.
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Get Pork Tenderloin with Bell Pepper Marmalade Recipe from Food Network
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Delectable filet mignons get a coating of crushed peppercorns, then are cooked to perfect doneness and served with a velvety cream sauce to take the peppery bite down a notch.
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This bloody mary recipe is a blast thanks to liberal additions of horseradish and hot pepper sauce.
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Chiles en nogada is a traditional Mexican dish from Puebla where poblano chiles are stuffed with ground pork and fruit with a walnut sauce.
cooking.nytimes.com
The stir-fry guru Grace Young suggests brown rice for vegetarian stir-fries, and she’s right: the rich, nutty flavor and chewy texture make for a very satisfying meal The trick to successful fried rice, whether you use brown or white rice, is to cook the rice a day ahead and refrigerate Cold rice will not clump together.
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Oven fries seasoned with garlic powder and onion powder will go great with your favorite burgers.
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Egg casserole is a delicious dish and is super quick and easy to make; your family will be thrilled and so will you!
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Get Roasted Grape Tomatoes Recipe from Food Network
cooking.nytimes.com
In South Africa, charred ears of corn (called braai mielies) are year-round, smoky-sweet roadside snacks This version is a side dish for the American summer, when corn and grilling are both in season The cobs are slicked with butter and sparked with chile heat; in South Africa, they would be served alongside a pile of charcoal-grilled lamb chops or steak or giant prawns, or all of the above