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Results 21 - 30 of 43
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recipes

Ancho and Cocoa Carne Asada

The spice rub for this steak evokes the complex flavor of a rich Mexican mole sauce, but with almost no investment of time.
March 2009
Keywords
maggie ruggiero,
ten-minute mains,
beef,
mexican,
buy this make that
recipes

Seared Venison and Kumara Rösti with Creamed Spinach and Cranberry Sauce

January 2009
Keywords
diary of a foodie,
new zealand,
venison,
fruit,
cranberry
recipes

Adobo Turkey with Red-Chile Gravy

Food editor Lillian Chou blended toasted chiles with spices and aromatics to create a brick-red adobo sauce that seasons both the bird and its gravy.
November 2008
Keywords
lillian chou,
latino,
poultry,
thanksgiving
recipes

Sautéed Quail with Fall Greens and Huckleberries

Hearty yet not too heavy, sautéed quail is the perfect dish to transition from summer to fall.
November 2008
Keywords
janie hibler,
web-exclusive recipes,
fall,
poultry
recipes

Poblano Potato Gratin

Here, forest-green poblanos lend a mild, almost fruity heat to a potato gratin.
November 2008
Keywords
lillian chou,
latino,
vegetarian,
potato,
mexican
recipes

Six-Spice Hanger Steak

Food editor Ian Knauer added black peppercorns to aromatic five-spice powder, which holds its own against the robust flavor of hanger steak.
October 2008
Keywords
ian knauer,
buy this make that,
beef,
asian,
chinese
recipes

Sichuan Pepper-Salt Roast Chicken

Juicy roast chicken liberally rubbed with this spice blend makes a universally appealing dish.
September 2008
Keywords
lillian chou,
web-exclusive recipes,
buy this make that,
poultry,
chinese
recipes

Five-Spice Pork Rillettes

September 2008
Keywords
gina marie miraglia eriquez,
french,
pork,
starter,
modern french
recipes

Ketchup

This clove-spiced, BBQ-inspired ketchup is adapted from the popular recipe Jay Jenc created during his time as executive chef at Café Saint-Ex, in Washington, D.C.
June 2008
Keywords
jay jenc,
web-exclusive recipes,
dressing,
ketchup,
tomato
recipes

Smoke-Roasted Oregano-Rubbed Leg of Lamb with Sweet and Hot Apricots

Lamb has enough intrinsic flavor to match not only the smokiness that results from being cooked over a smoldering fire.
June 2008
Keywords
chris schlesinger,
john willoughby,
web-exclusive recipes,
grilling,
lamb

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