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This simple roasted chicken recipe uses the dry brine technique for a perfectly roasted bird with crisp, golden skin and juicy, flavorful meat.
Ingredients: chicken, salt, orange, rosemary, thyme
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Here's a super simple dry rub for a slab of pork ribs. Works great with chicken, too.
www.delish.com
This delicious spice mix was originally concocted as a rub for roast lamb, but also works well with gamier meats like venison, or on more classic American barbecue fire, like our Oven-Roasted Ribs.
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Get Marlowe's BBQ Dry Rub Recipe from Food Network
cooking.nytimes.com
This fantastic turkey recipe borrows a technique perfected by Judy Rodgers, the chef from the Zuni Café in San Francisco, who had exceptional results salting chickens long before roasting them (also called dry-brining) No more fussy liquid brine that alters the texture of the meat — just crisp, golden skin and tender, moist meat This turkey will be the talk of the table
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This is a dry Jamaican Jerk seasoning I use mostly on grilled chicken! You may want to give some away to friends because this recipe makes a lot! Use it as a dry rub on grilled chicken, fish, steak, or just about anything else.
www.chowhound.com
A juicy dry-brined roast turkey recipe.
Ingredients: salt, turkey, butter
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Get Dry Rubbed London Broil Recipe from Food Network
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A quick, easy bread that works well with Italian foods and pastas. Try forming the dough into a round ball or a long loaf for French bread.
Ingredients: water, yeast, sugar, salt, olive oil, flour
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A delicious, mildly spicy salad that's very healthy as well. A nice crunchy twist on UNsprouted lentil salads!
cooking.nytimes.com
This recipe is by Regina Schrambling and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This leg of lamb is succulent and aromatic, a favorite of my family at Christmas time.