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cooking.nytimes.com
For these pickles, I spiced up classic, sweet bread-and-butter slices with allspice and coriander Generally, the smaller the cucumbers, the more crisp the pickles will be I used very small Kirby cucumbers, and a month later mine still crunch with each bite.
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Like a blank canvas, this very plain stock awaits your artistry, and it's perfect for soups.
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Get Roasted Porchetta Recipe from Food Network
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Jalapenos, garlic, and carrot are simmered in vinegar then seasoned with peppercorns, coriander, and thyme, in this pickled jalapeno recipe.
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This rosemary-spiked marinade also works beautifully strained, as a sauce.
cooking.nytimes.com
The lure of this pastrami recipe from La Boîte, a spice emporium in Hell’s Kitchen, is that it is a project that does not require a smoker The essential ingredients are smoked salt and Prague powder (the curing salt sodium nitrite) Both are sold online
cooking.nytimes.com
This recipe is by Daniel Patterson and takes 7 hours 40 minutes, plus 2 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Why pay extra for smoked fish when you can make it?
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Beef short ribs with lots of black pepper, red wine, and fresh herbs is rich, flavorful, and fork tender when braised for hours over low heat.
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Heat these easy-to-find ingredients for an aromatic addition to Indian dishes.