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Fresh basil is added to a sauce made of canned tomatoes simmered with balsamic vinegar, sugar, and red pepper flakes.
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Toasted sliced-sourdough, shredded corned beef, fancy mustard, and shredded cabbage in a light vinaigrette make this sandwich to die for--and not just on Saint Paddy's Day.
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Rainbow pasta dotted with green peas, crunchy bits of celery, and imitation crabmeat is wrapped in a creamy dressing with a touch of sweetness.
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Chuck roast is slow-cooked for 8 to 10 hours with barbeque sauce ingredients, including liquid smoke. Shredded for sandwiches, it will serve a dozen.
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Tofu cubes are marinated in soy sauce, maple syrup, ketchup, vinegar, and seasonings, and then baked in the oven. The tofu can be used as a hot or cold snack or as a salad topping.
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A sweet and savory way to use up any extra cherry tomatoes you may have on hand, this jam tastes great on crackers with goat cheese or cream cheese.
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The marinade is a syrupy glaze slathered over the pork so it can soak up the flavor before roasting.
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My Mom's longtime recipe that she learned from my grandmother who has long passed on. Combines soy sauce, sugar, vinegar, dry mustard, garlic, as well as a few other simple ingredients to make a delicious sauce for sweet and sour cut ribs. Great over rice! Some say rice and this sauce is their favorite food! A Lechner family tradition!
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A Cajun spice mixture transforms blackened catfish fillets into a baked Southern delight!
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The pork loin in this recipe is roasted with pancetta and cipollini onions, and served with a Calvados, apple cider, and cream sauce.
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These deliciously spiced grilled chicken skewers are perfect with a sweet-and-tangy peanut sauce.