These ribs are so good that they’ve ruined any other ribs for me. The secret? It’s not about the sauce. It’s about the tenderness of the meat. And the trick to that is boiling.
Read more about this recipe at Cook & Eat.
Mixing berries with fresh ginger and adding ground ginger snaps to the topping give this crumble a less traditional flavor. Serve with vanilla ice cream, whipped cream, or yogurt (for breakfast).
Read more about this recipe at hogwash.
A Cajun specialty, étouffée is a succulent, tangy sauce usually made with crawfish or shrimp. The word étoufée comes from the French étouffer (to smother), and that's it exactly: rich and tender crawfish tails smothered in a spicy blanket of flavorful sauce.
Read more about this recipe in Virginia Willis' Bon Appétit, Y'All.
Balsamic-Marinated Skirt Steak
Balsamic-Marinated Skirt Steak
A 30-minute oil-and-balsamic marinade imparts just a hint of sweetness to skirt steak. Or try oil and garlic for a more pungent flavor.
Read more about this recipe at the Washington Post.
In Montreal, a traditional submarine sandwich is a combination of pan-fried onions, skirt steak, spicy cheese, steak spice, and salad topped with Catalina dressing. [Note: that this sandwich tastes best when made with day-old bread.]
This recipe is from ketherian Food Journal and was featured in Root Source: Skirt Steak.
Use up leftover barbecued chicken and grilled corn to make a whole new gumbo. Or just use canned roasted corn and a rotisserie chicken from the supermarket.
This recipe is part of Andrew Schloss's Sunday Dinners.
Tarragon-Garlic Deviled Eggs With Radishes And Mixed Greens
Tarragon-Garlic Deviled Eggs With Radishes And Mixed Greens
These are not the mayonnaise-drenched deviled eggs of childhood. Garlic, tarragon and Dijon mustard flavor this sophisticated twist on the classic. Wash them down with a glass of chilled rosé from Provence.
Read more about this recipe at the Cookthink blog.
Once you master the technique for roasting a chicken, stuff the cavity with cut lemons or fresh herbs, or combine butter or oil with citrus zest, garlic and herbs and spread it under the skin.
Read more about this recipe at the Washington Post.
The addition of rosemary makes classic lemonade a bit more sophisticated. For an extra kick, add a shot of rum or vodka and a splash of soda.
Because this recipe omits nitrites, the corned beef isn’t the pink color you may be used to seeing. Despite the dull color, this brisket's taste rivals that of New York's famous Katz's Deli.
Read more about this recipe at Cook & Eat.
Grilled Turkey Cutlets With Lemon-Sage Pesto
Grilled Turkey Cutlets With Lemon-Sage Pesto
Turkey and sage are a natural pair. Serve with whole green beans and potato salad.
Read more about this recipe at the Washington Post.
This delicious Wiener Schnitzel was the Berghoff Restaurant's number one best-selling entrée for many years before its closure in 2006.
Read more about this recipe in The Berghoff Family Cookbook: From Our Table to Yours, Celebrating a Century of Entertaining.
