2 20-ounce balls pizza dough, room temperature 1 tablespoon kosher salt, divided 2 tablespoons garlic powder 2 teaspoons ground black pepper 2 teaspoons onion powder 8 tablespoons (1 stick) butter, melted 1 (15-ounce) can diced tomatoes 2 cloves garlic 2 tablespoons honey 2 tablespoons balsamic vinegar 1/4 teaspoon dried oregano 1/2 teaspoon dried thyme … Continue Reading →
(Serves 4) PREP TIME: 20 minutes. TOTAL TIME: 4 hours. 2 1/2 teaspoons mustard powder 2 teaspoons sweet paprika 1 teaspoon celery salt 1 teaspoon onion powder 3/4 teaspoon red-pepper flakes 1/2 teaspoon garlic powder 1/4 teaspoon celery seed Coarse salt 2 slabs baby back ribs (about 2 pounds total) Vegetable oil, for grates Emeril’s … Continue Reading →
Recipe from Doug Oster 4-6 tablespoons of extra virgin olive oil 3 garlic cloves finely chopped (more if you love garlic) 1/4 cup of sun-dried tomatoes finely chopped soaked in water, wine or olive oil overnight 1/4 cup chopped basil Sea salt and pepper to taste 2 pounds ground beef Some aged Italian cheeses crumbled … Continue Reading →
Adapted from Gary Danko 8 ripe figs 1/4 cup fresh, soft goat cheese 1 teaspoon mixed minced fresh thyme and rosemary, or any combination of fresh herbs Salt and freshly ground black pepper 8 fig or grape leaves, or 8 (6-inch) squares of aluminum foil 8 rosemary-twig skewers or toothpicks 1 teaspoon soy sauce 1 … Continue Reading →
Adapted from Bon Appétit 2/3 cup olive oil 1 tablespoon Dijon mustard 2 tablespoons chopped fresh thyme or 1 tablespoon dried 1 teaspoon salt 1 teaspoon ground black pepper 2 pounds white-skinned potatoes (about 4 large), peeled, sliced 1/4 -inch thick 2 large red onions, halved, sliced 1/2 -inch thick Nonstick vegetable oil spray Fresh … Continue Reading →
Recipe from recipezaar.com. Frenched lamb racks are available in vacuum packs most everywhere. If not, ask your butcher to French them for you. 2 3/4 pounds lamb racks, Frenched 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh Greek oregano, chopped 1 tablespoon fresh spearmint, chopped 1 tablespoon fresh thyme, chopped 4 large garlic cloves, fine … Continue Reading →
Prep time: 20 minutes Total time: 2 hours 30 minutes The base of our three sauces is made with ketchup, vinegar, onion, garlic and cayenne. Add one of the variations that follow for a sweet, spicy or smoky sauce. 2 slabs pork spare ribs (2 1/2 pounds each) 2 tablespoons chili powder Coarse salt and … Continue Reading →
Time: 20 minutes 1 1/2 to 2 pounds not-too-lean sirloin, in chunks 1/2 white onion, peeled and in chunks, optional Salt and pepper to taste Start a charcoal or wood fire or preheat a gas grill. Or, on stove top, heat a large, heavy skillet over medium-high heat for 3 or 4 minutes. Put meat … Continue Reading →
Time: 30 minutes 1 1/2 to 2 pounds fatty pork shoulder, in chunks 1 teaspoon salt, more to taste 1 teaspoon freshly ground black pepper, more to taste 1 teaspoon minced garlic 1 tablespoon fennel seeds Start a charcoal or wood fire or preheat a gas grill. Or, on stove top, heat a large, heavy … Continue Reading →
From about.com 2 pounds flank steak 1/3 cup red wine, preferably dry 1/4 cup olive oil 2 tablespoons fresh lime juice 2 tablespoons soy sauce 3 cloves garlic, minced 1 tablespoon lime zest 1 tablespoon brown sugar 1 tablespoon fresh cilantro, chopped 1 teaspoon red pepper flakes, optional Place flank steak in a shallow glass … Continue Reading →