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cooking.nytimes.com
Put a couple of whole cabbages over a hot fire on a grill, and leave them there, turning every few minutes when you get a chance, until they look like something tragic and ruined You don’t need to season them, or oil them, or remove the thick outer leaves the way you’d do if you were cooking them lightly or shredding them raw You just need to burn them, slowly and deeply, so that they soften within and take on the flavor of fire
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Anaheim, jalapeno, poblano and green peppers with a host of other veggies, give this hot sauce zip and zing!
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Get Refrigerator Pickles: Cauliflower, Carrots, Cukes, You Name It Recipe from Food Network
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Perfect for spring-looking for something fresh & light, delicious & a little different? This it it! This dish is a great way to incorporate all the fresh...
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This easy fish tacos recipe uses grilled white fish. Marinate the fish with lime juice, garlic, cumin, chili powder, and then top with tangy cabbage slaw.
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Get Tortellini in Brodo Recipe from Food Network
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This recipe makes a large quantity of fiery hot salsa: whole peeled tomatoes are seasoned with a variety of hot peppers, lime juice, and lots of cilantro.
cooking.nytimes.com
Called Cacik in Turkey, Tarator in the Balkans, Tzatziki in Greece, each version of this salad is a variation on a theme: yogurt, cucumbers, garlic, fresh herbs The yogurt is thick, and pungent with mashed garlic, the cucumbers either finely chopped or grated, then salted and allowed to wilt Walnuts enrich the Balkan version, which is also considered a soup, as is Cacik
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Get Steaks and Stilton Sauce Recipe from Food Network
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Beef top sirloin steak is sliced across the grain for tenderness, coated in a sweet-and-savory soy sauce marinade, then quickly stir fried with fresh green pepper, onion, and tomatoes.
cooking.nytimes.com
Every college has one: some kind of nasty-fantastic amalgam of cheese and meat and grease and bread and salt and melting awesomeness From freshman year to graduation, you can eat these things twice a week and it will hurt you, but not badly — that is the magic of youth and appetite and America combined After that, such a sandwich must be counted a special treat, and adapted to adult use
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Tropical mango and hot serrano peppers flavor a salsa that is chunky in a smooth, saucy base.