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Thumb_10261_Melt-Off-The-Bone Ribs

Thumb_10261_Melt-Off-The-Bone Ribs

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.

Thumb_11388_Smoked Pork Shoulder In Dry Rub

Thumb_11388_Smoked Pork Shoulder In Dry Rub

When smoking Boston butt, figure an hour and a half per pound. A 4-pound boneless shoulder takes a long time to cook, but it's mostly unattended. Get it going by noon and you'll have dinner ready on time.

Thumb_14869_Salmon Stuffed With Bulgur

Thumb_14869_Salmon Stuffed With Bulgur

The bulgur stuffing, which is basically a pesto tabbouleh, makes a great stuffing for salmon steaks. If you have salmon fillet instead of steaks, just mound the stuffing on top. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_20083_Grilled Oysters With Blood Orange And Ginger

Thumb_20083_Grilled Oysters With Blood Orange And Ginger

Blood orange season falls over the winter, the perfect time to make these jewel-tone grilled (or broiled) oysters. The flavors of ginger and rice wine vinegar play off the sweetness of the blood orange juice. Valencia oranges are a good substitute for blood oranges.

Thumb_20189_Pistachio Baklava

Thumb_20189_Pistachio Baklava

Baklava goes green with finely crushed pistachios. The addition of a little rose water to the soaking syrup adds an exotic floral note.

Thumb_4674_Pan-Fried Cornmeal-Encrusted Salmon

Thumb_4674_Pan-Fried Cornmeal-Encrusted Salmon

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_4571_Brined Pork Chops Grilled With Mustard And Herbs

Thumb_4571_Brined Pork Chops Grilled With Mustard And Herbs

Soaking pork loin chops in a salt and fresh water brine for 45 minutes before grilling ensures that they will be exceptionally tender. Basting chops with a mixture of Dijon, olive oil and fresh marjoram, rosemary and thyme adds an herbal note and a savory tang.

Thumb_4364_Cheese Quesadillas With Coriander And Marjoram

Thumb_4364_Cheese Quesadillas With Coriander And Marjoram

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_9102_Lamb Stew With Ginger, Cardamom And Cloves

Thumb_9102_Lamb Stew With Ginger, Cardamom And Cloves

This Indian-inspired  lamb stew is fragrant with garlic, ginger, cardamom, and cloves.  Add an extra dolop of yogurt on top for garnish.

Thumb_6166_Mint Tzatziki

Thumb_6166_Mint Tzatziki

Tzatziki is a Greek and Turkish meze that is often served alone with pita bread. It's also used as a condiment on sandwiches like gyros and shawarma. We even use it occasionally as a marinade and salad dressing.

Thumb_5897_Grilled Yogurt-Mint Chicken

Thumb_5897_Grilled Yogurt-Mint Chicken

The combination of yogurt and mint creates a refereshing and creamy marinade.  Try this summery chicken dish with one of the great sides or desserts from our "goes with" menu to the left for a perfect warm-weather meal. 

Thumb_6674_Indian Pilaf With Curry And Cinnamon

Thumb_6674_Indian Pilaf With Curry And Cinnamon

Cooking rice with seasonings is no more complicated than cooking it with water.  The warm and toasty flavors of this pilaf go well with a variety of main dishes. For some suggestions, check out the "goes with" tab to the left. 


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