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Thumb_7631_Roasted Turnips

Thumb_7631_Roasted Turnips

The high heat gives the turnips a beautiful brown color and deep flavor. The butter adds sweetness to balance the vegetable's pepperiness. Let any leftovers come to room temperature and toss them with a vinaigrette for a quick roasted turnip salad.

Thumb_8251_White Bean And Broccoli Burritos With Cilantro

Thumb_8251_White Bean And Broccoli Burritos With Cilantro

Broccoli and white beans are spiced up with ground cumin, Monterey jack and cilantro in this healthy and hearty vegetarian burrito.

Thumb_5229_Blanched and Buttered Green Beans

Thumb_5229_Blanched and Buttered Green Beans

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_4557_Grilled Corn With Thyme Butter

Thumb_4557_Grilled Corn With Thyme Butter

Adding herbs to butter is an easy way to flavor your corn and grilling it inside its own husk makes the corn tender and creates a beautiful presentation. (Best served outdoors.)

Thumb_6547_Chimichurri Marinade

Thumb_6547_Chimichurri Marinade

This is a traditional Argentinian marinade that does wonders for bold cuts of beef and even pork. Red wine vinegar gives tang, olive oil richness and red pepper flakes a good dose of heat. Because it's so acidic, this marinade only needs a couple of hours to do its thing.

Thumb_7161_Seared Cumin-Lemon Lamb Chops

Thumb_7161_Seared Cumin-Lemon Lamb Chops

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_9569_Firecracker Shrimp with Sweet Chili Sauce

Thumb_9569_Firecracker Shrimp with Sweet Chili Sauce

These almost didn't make it to the dinner table. We were eating them as they came out of the fryer, not even minding that we burned our tongues! The reason I love this dish so much is because the ingredients are so simple. Read more about this recipe at Steamy Kitchen.

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_11918_Watermelon Salad With Arugula, Ricotta Salata And Walnuts

Thumb_11918_Watermelon Salad With Arugula, Ricotta Salata And Walnuts

In Orosei, bitter greens like arugula and dandelion grow alongside watermelons. The refreshing, cool sweetness of the watermelon and creamy ricotta salata is balanced by the peppery bitterness of the arugula and the crunch of the red onions and walnuts. Read more about this recipe in Efisio Farris' Sweet Myrtle & Bitter Honey.

Thumb_19691_Coquilles Saint-Jacques Aux Noix

Thumb_19691_Coquilles Saint-Jacques Aux Noix

Coquilles Saint-Jacques is French for scallops. Paired here with bacon and hazelnuts, they take on a deep and succulent flavor. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_20223_Roasted Cauliflower

Thumb_20223_Roasted Cauliflower

Baking cauliflower at a high temperature helps it develop a sweet, caramelized crust that's a great foil for grilled and roasted meats.

Thumb_20571_Salt Cod And Potato Croquettes

Thumb_20571_Salt Cod And Potato Croquettes

Deep-fried bolinhos de bacalhau are a traditional favorite in Brazil and Portugal, but many cultures have a take on the combination. Starchy, deep-fried and salty, these croquettes taste great washed down with cold beer.


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