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An easy recipe for British fish pie, made with hot-smoked salmon and fresh white fish, under a crust of mashed potatoes.
cooking.nytimes.com
The simplest dishes are the hardest to get right, and barbecue ribs are no exception That is why the chef Joseph Lenn, of J.C Holdway in Knoxville, Tenn., always quick-cures the ribs with an overnight rub of salt, black pepper and brown sugar
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Get Fried Chicken Recipe from Food Network
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"I love skirt steak because it's just fatty enough, and it cooks quickly, which is great for dinner parties," says Vinny Dotolo. He serves the steak thinly sliced, with a lightly smoky, tangy paprika butter.
www.allrecipes.com
This recipe calls for trout, but catfish or red snapper would be equally good. Be sure to have a well-ventilated kitchen!
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Golden chanterelle mushrooms and ground pork combine to create this deliciously rich pate.
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Make this a few days before you need it, for the flavors to develop. Use it to baste chicken pieces or pork spare ribs just before they have finished cooking utterly delicious.
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These are spicy collard greens simmered with smoked pork and beer.
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Chef John's recipe for seared scallops on fresh corn cream proves that you can make something special with just a few seasonal ingredients.
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A spice rub traditionally used on a beef brisket to make pastrami is applied it to America's favorite appetizer, chicken wings. The result is a pretty nice chicken wing recipe, which tastes nothing like pastrami.