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Whisk together a few spices to create this delicious rub for baby back ribs, ribs, or chicken.
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Made without eggs, the ingredients for this divinely creamy strawberry ice cream are a snap to mix and freeze in a home ice cream maker.
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These are the pink or red peanut patties you find at gas stations, only much, much better!
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These vegetarian enchiladas are a quick and easy Mexican-inspired meal to make on busy weeknights. You can add cooked chicken and cilantro, if you like.
cooking.nytimes.com
Coconut milk and fiery Thai spice paste turn up the heat, but the familiar brown sugar and butter are still part of the mix in this amazing and unexpected combination of flavors that would be a fine addition to any table from Thanksgiving through May.
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Salmon fillets are baked with a delicious garlic and mustard paste. Quick, easy, and delicious!
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Chicken wings baked with a mixture of hot sauce, tomato sauce, chili powder and cayenne. A nice spicy bite! Vary the seasonings to your liking.
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In this recipe from cookbook author Melissa Clark, juicy red grapes roast alongside tender veal chops, cooking down to an intensely fruity condiment.
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Fish tacos have never been easier and clean up's a breeze when you cook tilapia fillets in a foil-lined pan.
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Scotch is given a tropical twist.
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This recipe is from my Grandmother's cookbook she made to pass to all her grandchildren. They come out very, very crisp with a wonderful dill flavor. The red pepper flakes give them a nice punch. They are much better than the recipes that call for cooking the beans first.
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A different and yummy potato salad; it uses no mayonnaise. This is a nice alternative to use arugula, rather than just adding it to a green salad.