This is the best garlic bread I have ever had. Using the butter and the oil together gives you the taste of olive oil with the browning and spreading properties of butter. You could leave the anchovies out, but they really add to the flavor.
Read more about this recipe at Coconut and Lime.
The key to good pita is not overworking the dough, leaving plenty of time for rising, and getting your oven nice and hot. A pizza stone is required for this recipe, as are lots of clean kitchen towels.
Read more about this recipe at Cook&Eat.
These are the ribs that prove you can do it in about 2 hours, start to finish -- and without the dreaded parboiling. Barbecue master Steve Raichlen likes a little chew to the meat, and this "smoke roasting" method, over indirect medium heat instead of the classic low-and-slow approach, is a simple way to get delectable ribs in a reasonable time.
Read more about this recipe at the Washington Post.
Hearts Of Romaine Salad With Lemon-Parsley Vinaigrette
Hearts Of Romaine Salad With Lemon-Parsley Vinaigrette
Romaine is great for salads because it is so crunchy and juicy at the same time, and still has a bright green flavor. We dress it up with a simple lemon vinaigrette, which would really work on any salad.
Pork Burgers With Avocado Dressing
Pork Burgers With Avocado Dressing
The richness of the avocado dressing is cut by the salty and slightly spicy pork burgers. Add more chipotle sauce if you want a spicier burger. We don't mention it here but sliced carrots make also make a great garnish.
This is a perfectly sweet, crisp and crunchy side - the jicama pairs so well with the orange, and the cilantro and citrus juice brings all the tart flavors together. Try it with a spicy or heavy main dish - like our Chicken Burritos With Black Beans, Spinach And Cilantro.
These onions make a delicious complement any grilled meal. Tender sweet spring onions take on delicious charred, complex flavors when grilled. Cook them for less time to preserve their fresh flavor, or a little longer for more sweetness.
As tender as beef filet is, it really isn't as flavorful as more marbled cuts like the sirloin or strip. Grilling your filet is a great way to remedy that. Be sure not to overcook it though, as the ensuing toughness willl undo any gains in flavor you got by grilling. A good meat thermometer is your friend here.
If you're heating up the grill for your steaks or burgers, toss a few thick planks of zucchini on there too. They grill beautifully with just a touch of oil, and are a healty side for the easiest weekday barbecue.
This rich sauce keeps in the fridge for about a week, so make extra to drizzle over grilled meats, vegetables, salads, and for the daring - ice cream.
Potato, Sweet Onion And Celery Salad
Potato, Sweet Onion And Celery Salad
This is a simpler, really flavorful variation on a light potato salad. The onion and celery give good crunchy texture, and the mint, lime zest and red pepper flakes add brightness and spice.
Toasted Baguette Slices With Olive Oil
Toasted Baguette Slices With Olive Oil
It doesn't get simpler than this - good bread with olive oil. Use toasted baguette as a basis for a fabulous sandwich or crostini, or just eat it plain.
