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This grilled padrón peppers recipe is easy and needs nothing but a sprinkle of salt to bring out the flavors.
Ingredients: peppers, olive oil
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I grew up in Nova Scotia where seafood was cheap. My Mom and grandmothers had some pretty inventive ways of making lobster 'not-boring!' Now, lobster is a treat and costs a fortune. I've paid over ten dollars for one of these lobster rolls in Cape Cod and it wasn't half as good or half as big as the ones my Mom taught me to make. This is a wonderful summer (or winter) treat and makes a fancy luncheon to impress your friends.
cooking.nytimes.com
"Bone broth" has become stylish as part of the Paleo diet, which enthusiastically recommends eating meat and bones (The idea is to eat like our Paleolithic, pre-agricultural ancestors.) But cooks have known its wonderful qualities for centuries This robust and savory beef broth — more than a stock, less than a soup — can be the basis for innumerable soups and stews, but it also makes a satisfying and nourishing snack on its own.
cooking.nytimes.com
Does a cocktail have to include rum in order to be considered a tiki drink No — gin will do just fine, too Jeff Berry created this for Beachbum Berry’s Latitude 29 in New Orleans, and it has become one of its most popular menu items
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This is the famous margarita made in a shaker and served tableside in Rick Bayless's restaurants.
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Mini crab cakes encrusted with sesame seeds get a kick from wasabi and soy sauce. The toppings of wasabi, mayonnaise, cucumber, and pickled ginger add creaminess, crispness, and tang, as well as color.
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An easy shrimp ceviche recipe with onion, serrano chile, cilantro, cucumber, and avocado.
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Having the girls over? Cran-raspberry cosmopolitans are the perfect party drink.
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Lots of lime juice and a shot of good-quality tequila give this party snack its unbeatable flavor.
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Garlicky, spicy, and bright with lime, this noodle dish is both warming and energizing, according to Thai tradition.
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Irish-inspired beef stew cooks up fully flavored and hearty when seared in herb seasoned flour and slow cooked with carrots, onions, bacon, and Irish stout beer.
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Bread dough is stuffed pepperoni and mozzarella cheese, and topped with a decorative braid.