If you are going to make meatloaf, well, ever, consider buying a meatloaf pan. It is a two piece pan, the top part (where you put the meat) is perforated and sits on top of the bottom pan so all of the juices (read: fat) run off the meat and into the pan.
Read more about this recipe at Coconut & Lime.
Vegan Sausage Chili with Apple and Black Beans
Vegan Sausage Chili with Apple and Black Beans
I made this in 20 minutes, and that included time to straighten up a bit. My lunches can get a bit weird sometimes, as I tend to rummage around and try to make something that uses up the food we have.
Read more about this recipe at VeganYumYum.
The patty melt is quintessential diner food. Basically a cheeseburger on toast that is often served with fried onions, it's easy to make at home as well.
Read more about this recipe at Coconut & Lime.
Originally a blend of tomato juice and vodka, the Bloody Mary has taken to include ingredients as diverse as basil and roasted garlic. I stick with a pretty classic version -- no big surprises.
This recipe comes from Rob Chirico's Hair of the Dog. For more of Rob's great cocktails, buy his Field Guide to Cocktails.
This drink is a tasty variation of the classic New York cocktail, the Bloody Mary.
This recipe comes from Rob Chirico's Hair of the Dog. For more of Rob's great cocktails, buy his Field Guide to Cocktails.
Marbled, robust skirt steak is smothered with fragrant, sautéed onions. It's a glorious combination.
Read more about this recipe at the Washington Post.
These easy baked crab cakes are certainly hefty, yet light on the filling. Slip them under the broiler before serving to create an extra-crisp crust.
Read more about this recipe at the Washington Post.
Some say this cocktail is named after the Mexican Revolution’s General Augusto Michel, who supposedly drank his beer with hot sauce and lemon juice.
This recipe comes from Rob Chirico's Hair of the Dog. For more of Rob's great cocktails, buy his Field Guide to Cocktails.
Stuffed And Simmered Pork Chops
Stuffed And Simmered Pork Chops
These pork chops combine the flavors of an American classic with a modified cooking method that gently simmers the chops in broth spiked with worcestershire and herbs.
This recipe is part of Andrew Schloss's Sunday Dinners.
The original Reuben dates back to the early 1900s, but this updated version is equally, if not more, delicious.
Read more about this recipe in The Berghoff Family Cookbook: From Our Table to Yours, Celebrating a Century of Entertaining.
Boiled Artichokes With Dijon- Worcestershire Dipping Sauce
Boiled Artichokes With Dijon- Worcestershire Dipping Sauce
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."
Thick, meaty St. Louis-style ribs are marinated overnight in a fruity and aromatic mixture that draws on the sweetness of pomegranate molasses and the bright acidity of fresh orange juice. Long, slow cooking makes these ribs tender and succulent and a few moments under the broiler yields a sweet, crusty glaze.
