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Get Grilled Lobster with Yucatan-Style Recado (Spice Rub) Recipe from Food Network
Get Grilled Lobster with Yucatan-Style Recado (Spice Rub) Recipe from Food Network
Ingredients:
habanero chile, garlic, orange juice, lime juice, honey, olive oil, black peppercorns, cumin seed, fennel seed, coriander seed, mustard seed, lobster
www.allrecipes.com
Pretty red pomegranate juice stars in this version of the classic mimosa drink.
Pretty red pomegranate juice stars in this version of the classic mimosa drink.
www.delish.com
Alton Brown's candy-making trick: heating the sugar syrup in a saucepan nestled in a cast-iron skillet so it cooks evenly.
Alton Brown's candy-making trick: heating the sugar syrup in a saucepan nestled in a cast-iron skillet so it cooks evenly.
www.simplyrecipes.com
Beautiful golden beet salad peppered with ruby red pomegranate seeds, served on a bed of arugula and lettuce greens.
Beautiful golden beet salad peppered with ruby red pomegranate seeds, served on a bed of arugula and lettuce greens.
Ingredients:
golden beets, red onion, red wine vinegar, water, orange juice, sugar, orange, pomegranate seeds, olive oil, salt, white pepper, butter lettuce, feta cheese
cooking.nytimes.com
When you get your hands on ice-cold oysters straight from the Chesapeake Bay, it would be foolish to do anything beyond shuck and slurp But in the 19th century, oysters were so plentiful in eastern Virginia and Maryland that they burrowed their way into the region's cooking traditions Most were smoked and salted, roasted over fire, dropped into chowders and stews and used in stuffings
When you get your hands on ice-cold oysters straight from the Chesapeake Bay, it would be foolish to do anything beyond shuck and slurp But in the 19th century, oysters were so plentiful in eastern Virginia and Maryland that they burrowed their way into the region's cooking traditions Most were smoked and salted, roasted over fire, dropped into chowders and stews and used in stuffings
Ingredients:
shucked oysters, stale bread, parmesan, butter, bacon, celery, onion, chicken stock, oregano, thyme, sage, coriander
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 25 minutes plus weighting and refrigeration time (8-12 hrs). Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Barbara Kafka and takes 25 minutes plus weighting and refrigeration time (8-12 hrs). Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
vegetable oil, cumin, red pepper flakes, beef, fat, cloves, onion, salt, coriander, plum tomatoes, beans
www.chowhound.com
Raspberry liqueur and vanilla tweak a summer party staple.
Raspberry liqueur and vanilla tweak a summer party staple.
www.chowhound.com
An Asian twist on the breakfast sandwich.
An Asian twist on the breakfast sandwich.
www.allrecipes.com
Onion juice and toasted sesame seeds flavor this sweet and tangy salad dressing.
Onion juice and toasted sesame seeds flavor this sweet and tangy salad dressing.
Ingredients:
yellow onion, sugar, dry mustard, salt, soy sauce, rice vinegar, canola oil, sesame seeds
www.allrecipes.com
Baked tofu in a soy sauce marinade with sesame seeds is a staple lunch or dinner item for every vegan kitchen.
Baked tofu in a soy sauce marinade with sesame seeds is a staple lunch or dinner item for every vegan kitchen.
www.chowhound.com
This classic German sausage comes in countless variations—ours features pork, veal, and a delicate mixture of caraway, pepper, and marjoram.
This classic German sausage comes in countless variations—ours features pork, veal, and a delicate mixture of caraway, pepper, and marjoram.
cooking.nytimes.com
This Mediterranean fish stew is more difficult to spell than to prepare, and it is traditionally neither an idée fixe nor the centerpiece of a grande bouffe, but a spur-of-the-moment combination of the day's catch Trying to duplicate the real bouillabaisse is an exercise in frustration, as the traditional combination of fish is not found in American waters But creating an admirable local version is no more difficult than making clam chowder
This Mediterranean fish stew is more difficult to spell than to prepare, and it is traditionally neither an idée fixe nor the centerpiece of a grande bouffe, but a spur-of-the-moment combination of the day's catch Trying to duplicate the real bouillabaisse is an exercise in frustration, as the traditional combination of fish is not found in American waters But creating an admirable local version is no more difficult than making clam chowder