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Thumb_10851_Cajun Rub

Thumb_10851_Cajun Rub

Rooted in cajun tradition, this basic rub doesn't skimp on cayenne pepper -- and is rounded out with ample amounts of onion and garlic powders. Rub it on ribs, pork chops, steaks or just about any cut of meat you plan to grill or roast. Try varying the amount of each spice to suit your taste.

Thumb_18116_Zucchini Soup With Ginger And Lime

Thumb_18116_Zucchini Soup With Ginger And Lime

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_5349_Italian Egg-Drop Soup

Thumb_5349_Italian Egg-Drop Soup

The thin stream of egg drizzled into the hot broth is so pretty, and develops a wonderful silken texture.  You can thinly slice the spinach like the basil to form a more even distribution of green. Parmesan adds that distinctly Italian flavor. 

Thumb_5542_Balsamic Vinegar Sauce

Thumb_5542_Balsamic Vinegar Sauce

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.

Thumb_8491_Hot And Sour Soup

Thumb_8491_Hot And Sour Soup

Hot and Sour soup is a standard in Chinese cuisine in America.  Our recipe includes meat, but it would be equally good without it, so adapt to your own taste. Use just tofu or some extra vegetables for a one-pot meatless meal. 

Thumb_8168_Thai Shrimp, Coconut And Mushroom Soup

Thumb_8168_Thai Shrimp, Coconut And Mushroom Soup

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_5143_Ginger Miso Vinaigrette

Thumb_5143_Ginger Miso Vinaigrette

This is a very simple dressing with a Japanese twist.  It works well on salads, or as a marinade for fish or meat, and is best with a smooth miso unless you prefer bits of salty soybeans spicing up your dressing. 

Thumb_4618_Lentil Bruschetta With Basil And Pecorino

Thumb_4618_Lentil Bruschetta With Basil And Pecorino

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_8194_Miso Soup With Tofu And Soybeans

Thumb_8194_Miso Soup With Tofu And Soybeans

Soybeans add fresh green color, as well as extra protein and vitamins, to this classic miso soup recipe.

Thumb_7031_Lamb Vindaloo

Thumb_7031_Lamb Vindaloo

Vindaloos are classic Indian dishes, that actually originated from a Portugese dish "vinho de alho".  This version isn't terribly spicy, though you could add more cayenne pepper to taste. 

Thumb_5934_Jerk Marinade

Thumb_5934_Jerk Marinade

This is a zesty marinade for basically anything - beef, fish, pork, chicken, tofu - and is only a food-processor pulse away. Jerk sauce like this one is a perfect make-ahead marinade that you can leave on the refrigerated meat all day for a delicious meal. 


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