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cooking.nytimes.com
Eggplant is good steamed or fried, but try making it in the microwave The timing is forgiving in this recipe from reader Roopa Kalyanaraman, and the texture of the eggplant is mind-blowingly good, soft and not at all oily or soggy Like steaming, but better.
Eggplant is good steamed or fried, but try making it in the microwave The timing is forgiving in this recipe from reader Roopa Kalyanaraman, and the texture of the eggplant is mind-blowingly good, soft and not at all oily or soggy Like steaming, but better.
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Get Creamy Parmesan Polenta Recipe from Food Network
Get Creamy Parmesan Polenta Recipe from Food Network
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Get Real Margaritas Recipe from Food Network
Get Real Margaritas Recipe from Food Network
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Marshmallows, chocolate, pecans, and graham crackers held together with caramel.
Marshmallows, chocolate, pecans, and graham crackers held together with caramel.
Ingredients:
graham crackers, butter, brown sugar, plus, vanilla, marshmallows, chocolate chips, pecans
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This creamy, spicy condiment makes a nice accompaniment to grilled steak.
This creamy, spicy condiment makes a nice accompaniment to grilled steak.
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Learn to make homemade chili con carne, a spicy beef stew with regional variations. Chowhound's recipe contains ground beef, tomatoes, cumin, ancho chile powder...
Learn to make homemade chili con carne, a spicy beef stew with regional variations. Chowhound's recipe contains ground beef, tomatoes, cumin, ancho chile powder...
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Get Homemade Sour Cream and Onion Chips Recipe from Food Network
Get Homemade Sour Cream and Onion Chips Recipe from Food Network
cooking.nytimes.com
Asian (hoisin sauce) and Mexican (jalapeño) combine in this bright summer salad, which takes advantage of a seasonal favorite, watermelon and the ever-reliable cucumber Flat-leaf parsley adds specks of deep green, and pistachios add crunch.
Asian (hoisin sauce) and Mexican (jalapeño) combine in this bright summer salad, which takes advantage of a seasonal favorite, watermelon and the ever-reliable cucumber Flat-leaf parsley adds specks of deep green, and pistachios add crunch.
Ingredients:
watermelon, english cucumbers, lime juice, hoisin sauce, salt plus, parsley, pistachios
cooking.nytimes.com
“The reason to corn your own beef is flavor,” said Michael Ruhlman, a chef and passionate advocate of the process He wrote about it with Brian Polcyn in their book, “Charcuterie: The Craft of Salting, Smoking and Curing.” “You can achieve tastes that aren’t available in the mass produced versions,” he said Feel free to experiment with the “pickling spices” called for below — you can customize them, if you like, from a base of coriander seeds, black peppercorns and garlic — but please do not omit the curing salt, which gives the meat immense flavor in addition to a reddish hue
“The reason to corn your own beef is flavor,” said Michael Ruhlman, a chef and passionate advocate of the process He wrote about it with Brian Polcyn in their book, “Charcuterie: The Craft of Salting, Smoking and Curing.” “You can achieve tastes that aren’t available in the mass produced versions,” he said Feel free to experiment with the “pickling spices” called for below — you can customize them, if you like, from a base of coriander seeds, black peppercorns and garlic — but please do not omit the curing salt, which gives the meat immense flavor in addition to a reddish hue
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Try this easy white bean hummus recipe. To start you'll need garlic cloves, fresh parsley, scallion, cannellini beans, tahini, lemon juice, and salt.
Try this easy white bean hummus recipe. To start you'll need garlic cloves, fresh parsley, scallion, cannellini beans, tahini, lemon juice, and salt.
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Get Peppered Rosemary Oat Crackers Recipe from Food Network
Get Peppered Rosemary Oat Crackers Recipe from Food Network