Makes about 2 pints. "You’ll want to prepare these in a stainless steel pot and use stainless steel tongs or a wooden spoon. Aluminum cookware can leave the onions with an off color and deny you the gorgeous hot pink hue that you want. "
- red onions
- white vinegar
- cinnamon stick
- whole cloves
- allspice berries
- small dried chili
- star anise pod
- bay leaves
- paprika
- Bisquick reduced-fat baking mix
- chicken pieces
- butter
- sliced mushrooms
- garlic
- Kosher salt and fresh ground black pepper
- ricotta
- grated Parmesan
Serve with sausage or vegetarian sausage as a tasty addition.
- penne or other tubular pasta
- Swiss chard
- dried hot red pepper flakes
- small onion
- unsalted butter
- heavy cream
- freshly grated nutmeg
- freshly grated Parmesan
- chopped seeded jalapeño chile
- extra-virgin olive oil
- *Pesto*
- fresh ground pepper
- garlic powder
- dry mustard
- olive oil
- balsamic vinegar
- *Easy Vinaigrette dressing*
- freshly ground black pepper
- fresh lime juice
- *Beets*
- 1-inch-diameter baby beets
- olive oil
- Coarse kosher salt
The spice in this dish from Jennifer Maeng, executive chef at Korean Temple Cuisine in New York City, adds more than taste. A compound found in red-hot pepper may also rev up your metabolism. Wok star!
- low-sodium soy sauce
- sake
- chopped garlic
- finely chopped or grated ginger
- large-diced red bell pepper
- large-diced green bell pepper
- large-diced onion
- cubed cabbage
- sliced carrot
- red pepper flakes
In the American South, delicate cornmeal flatbreads known as hoecakes are a classic accompaniment to the regions signature barbecue. Originally a simple mixture of cornmeal, water and salt, hoecakes are so named for their earliest method of preparation. According to legend, early settlers and field hands cooked the cornmeal griddlecakes on the blades of hoes or shovels held over the hot embers of campfires. In other parts of America, similar breads are known as everything from ash cakes to johnnycakes. Serve these hoecakes alongside our Barbecued Chicken (see related recipe at right).
- Tbs. sugar
- baking powder
- fine-grind cornmeal
- egg
- buttermilk
- Tbs. canola oil
- abura age
- Japanese short grain rice
- sake
- dashi stock
- medium potatoes
- Tbs. dehydrated wakame
- white miso
The source of this recipe is attributed to Chipolte’s Executive Chef (and CEO), Steve Ellis.
- vegetable oil or butter
- fresh cilantro
- white basmati rice
- Lime