Articles filed under Recipe
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Pineapple, Red Cabbage and Banana SmoothieJun 18, 2015 6:00 am - 2 cups pineapple juice 2 cups shredded red cabbage 2 frozen ripe bananas Pour the pineapple juice into a high-powered blender. Add the cabbage. Slice the bananas, add th...
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Purple Power PopsJun 18, 2015 5:00 am - 2½ cups pineapple juice 2 cups shredded red cabbage 2 frozen bananas, sliced ½ cup vanilla Greek yogurt Pour the pineapple juice into a high-powered blender. Add the cab...
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Signature Chicago Barbecue SauceJun 17, 2015 6:06 am - 2 12-ounce cans tomato paste 2½ cups water 1 cup molasses 1 cup honey 1 cup packed brown sugar 1 cup cider vinegar ¼ cup Worcestershire sauce 2 tablespoons soy sauce 2 t...
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Harissa-Honey GlazeJun 17, 2015 6:06 am - Harissa Paste 4 ounces dried red chiles, preferably a combination of some hot and some mild, such as 3 ounces New Mexican or ancho pods and 1 ounce chiles de árbol 1 tea...
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Northern Alabama White LightningJun 17, 2015 6:06 am - 2 cups mayonnaise 1 cup white vinegar 2 teaspoons Worcestershire sauce 2 garlic cloves, minced 1 tablespoon freshly ground black pepper 2 teaspoons kosher salt or coarse...
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Molasses Apple Butter BBQ SauceJun 17, 2015 6:06 am - ½ cup prepared apple butter ¼ cup molasses ½ teaspoon ground ginger ½ teaspoon salt ¼ teaspoon pepper Mix all ingredients in medium bowl. Brush sauce over chicken in the...
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Chicken With Provencal White Bean and Vegetable RagoutJun 17, 2015 6:00 am - Four 5-ounce pieces thin-cut boneless, skinless chicken breast ½ teaspoon salt ½ teaspoon freshly ground black pepper 2 tablespoons olive oil 1 small onion, chopped 1 la...
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Duck breast and foie gras with wild rice pilaf and cherry-rhubarb preserveJun 17, 2015 6:00 am - For the wild rice pilaf 2 cups wild rice (not a blend), rinsed 4 cups water Kosher salt For the preserve and rhubarb stripes 3 medium stalks rhubarb (12 ounces total) 2 ...
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Grilled smoked foie gras with burnt rhubarb vinaigretteJun 17, 2015 6:00 am - For the burnt onion jam Two ½-inch thick slices large red onion ½ cup balsamic vinegar For the foie gras 2 medium stalks rhubarb (8 ounces total) 4 handfuls pea shoots 1...
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Chilled rhubarb-strawberry soup with black pepper ricottaJun 17, 2015 6:00 am - For the soup 7 ounces (about 2 ½ medium stalks) rhubarb, cut into ½-inch pieces (1 ½ cups) 14 ounces seedless cucumber 13 ounces strawberries, hulled and each cut in hal...