"Prepare the dry rub in advance and store in a cool dry place in an airtight container. The apricot glaze can also be made ahead of time and refrigerated until you are ready to use it."
"This is a crisp lettuce salad with a zippy sweet and sour dressing. Always a hit at a gathering, but doesn't store well. Very quick to prepare at the last minute."
"Traditional tastes, modern methods. Homemade Sri Lankan curry powder, made with fresh curry leaves and coriander, cumin, and fennel seeds flavors these potatoes cooked in coconut milk. A coffee grinder is an excellent tool for grinding spices, and the microwave decreases the cooking time."
"The 24-hour marinade in this classic German dish, Sauerbraten, ensures succulent short ribs have that signature tanginess. Gingersnaps give the sauce a beautiful texture and add a sweet spiciness."
"Slices of tofu and onion are cooked in vegetable oil until golden. Barbeque sauce is poured in the pan and everything simmers away for about ten minutes. Serve on warmed buns."
"Marinated shrimp, grilled on skewers, have the fiery flavors of chipotle chilies, garlic, and red pepper flakes. This is for those who like their grilled shrimp spicy enough to break a sweat."
"So simple. Spread skinless, boneless chicken breasts with basil pesto, wrap in prosciutto, and bake for an Italian-inspired main dish that's ready in only 35 minutes. Eat it hot with pasta, or let cool and slice for a salad."
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