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Get Balsamic Onions Recipe from Food Network
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Horseradish adds a real zing to these quick and easy burgers. With Cheddar cheese and bacon bits mixed in, you may want to make a double batch.
cooking.nytimes.com
Green garlic is harvested while still immature, before the bulb has a chance to fully develop the cloves we know so well It looks a lot like a scallion, with a mild garlic flavor that’s bright and fresh tasting You can use both the white and green tender green parts of the stalk, trimming away any yellowing or woody parts near the top
cooking.nytimes.com
Here is a sensible prescription from Julia Child for cooking a whole ham, which was featured in a New York Times article by Julia Moskin that explored the quandary of how to make a flavorful Easter ham Braise the meat in wine and water to finish the cooking, then roast it in a hot oven to crisp the surface The end result is glazed with mustard and brown sugar and crusted with golden bread crumbs
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This is an awesome French Onion Soup made at some of the old Famous Barr Department Store Cafeterias.
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The real star in the recipe is the olive bread, which gets spread in the roasting pan and toasted in the chicken pan juices.
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Get Chile Verde Recipe from Food Network
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Use canned wild red salmon to make Chef John's budget-friendly recipe for homemade salmon cakes.
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Meaty portobello mushrooms are a hearty addition to chili.
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This sweet, creamy, and spicy dip is a great appetizer at parties.
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Great catfish baked with a cornmeal crust and sprinkled with crushed pecans.
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A specialty of the Yucatan, huevos Motuleños with fried eggs over black beans on a fried tortilla, served with salsa, plantains, chorizo, and queso fresco.