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cooking.nytimes.com
Those artisanal pickles from the farmers’ market sure are expensive, so don’t throw out the juice in which they’re pickled You can serve the stuff as a shot to accompany a glass of whiskey and a cold beer, as the New York chef Zakary Pelaccio has done, or you can whisk it into the dressing used for coleslaw, as is done here Don’t have any
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This down-home New Orleans classic of shell-on shrimp in a spicy garlic sauce is quick and delectable.
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This savory beef and pork meatloaf has a sweet barbecue sauce topping. It's grilled right on the grates, with no pan, for a smoky flavor--but of course you can also bake it in the oven.
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Balsamic vinaigrette combines with teriyaki and Worcestershire sauces to flavor this jerky.
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An easy adobo chicken taco recipe. You will need shredded rotisserie chicken, Mexican Adobo Sauce, tortillas, sour cream, a jalapeño, cilantro, and lime.
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An easy slow cooker braised lemongrass pork chops recipe.
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This Mexican-inspired shepherd's pie with taco seasoning, taco sauce, and pan-fried onions and peppers, gets a nice nutty flavor from Emmentaler cheese.
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Thin apple slices are rolled into roses to make these elegant mini apple pies with a lovely presentation that will impress your guests.
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A tasty, vegetarian alternative to traditional Caesar! Silken tofu is pureed with lemon, garlic, water, vegetarian Worcestershire and Parmesan cheese. You can leave out the Parmesan for a vegan dressing.
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Delicious easy way to bake pork chops even the kids love.
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This rich and creamy blue cheese dressing is a bold topping for a simple green salad, and takes only seconds to make!
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A red wine and cream sauce with Dijon mustard, onions, and mushrooms tops a brandy-flamed steak that is sure to please your lucky dining guest as well as yourself.