Say “no more” to the same old spreads and dips and go for something innovative and different. Our easy recipe for sweet chili mayonnaise makes a creamy spread that doubles as a sauce for fried chicken fingers, chips, crudités, or fish or mozzarella sticks, among many other dishes. Just three ingredients and five minutes are
Total Time: 2 hrs 10 mins Cook Mode (Keep screen awake) Ingredients PORK SAUSAGE 2 1/2 teaspoons ground sage 2 teaspoons kosher salt 1/2 teaspoon black pepper 1/2 teaspoon Aleppo pepper or ancho chile powder 1/4 teaspoon dark brown sugar 1/8 teaspoon ground cloves 2 pounds ground pork, chilled in freezer 15 minutes BISCUITS 7
When I was growing up in New York, from third grade through high school, I was blessed with the opportunity to spend my summers in Italy. I would stay with my grandmother in Cesenatico, hang out at the beach with my friends, and eat the wonderful food my grandmother cooked. I have never become accustomed
Serves 6-8 Author Notes This is a great recipe for those times when you’re feeding a group of people with all kinds of dietary quirks, be it lactose in tolerance, gluten free, vegan, vegetarian or oil free. This salad meets every and all food restrictions including mine, the beet free diet. Because if you don’t
In a large saucepan, heat the oil. Add the onion and bell pepper and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Stir in the garlic, tomato paste, chile powder, cumin, oregano and cayenne and season with salt and pepper. Cook, stirring, for 1 minute. Add the crushed tomatoes, black beans, honey
Photo by AnnieFalk Prep time 15 minutes Cook time 1 hour makes 14 cups Author Notes For over 20 years Eduardo de san Angel was a coveted reservation during high season in Fort Lauderdale. Authentic chilies, spices, and fresh, vibrant herbs enhanced the classic seafood, poultry, and meat dishes at this cozy Mexican enclave known
MIB Pictures / Getty Images This quick, simple coconut rice recipe is unusual in that it uses coconut water instead of the typical coconut milk. The result is a lighter, slightly sticky texture and delicate, refined coconut flavor. This rice is a great counterpoint to spicy foods, seafood, and Southeast Asian, Caribbean, or South American
When Koreans drink, we always need a hearty anju, or drinking food, to pair with our alcohol. Enter this one-pot stunner known as kong-bul. The dish’s portmanteau of a name reflects Koreans’ propensity for shortening phrases—in this case, kongnamul (soybean sprouts) and bulgogi (here referencing thinly sliced beef, as opposed to the popular barbecue). And
Serves one. To serve more, simply double, triple or quadruple the recipe. Author Notes This is comfort food, with wonderful textures from the creamy chickpeas to the crunchy bacon to the silky swiss chard. It’s rich and filling and perfect for those evenings when there’s a nip in the air. The bacon is optional. To
Photo by Bobbi Lin Prep time 8 hours 20 minutes Cook time 20 minutes Makes 16 marshmallows Author Notes There is, for me, no greater seasonal pleasure than making homemade marshmallows—a batch for myself to enjoy with hot cocoa and a good book, and a couple more to pack for my friends as edible gifts.