Does anyone have a good Italian beef recipe?
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Waffling your leftover mashed potatoes gives them a second life that may be even better than their first. The waffle iron crisps the ridges of the potatoes and leaves divots for gravy or other sauces to pool.
Deeply fragrant with smoky charred edges, cabbage takes on a nutty, sweet flavor when grilled over blazing hot coals, and a great texture that's simultaneously tender and crisp. Its layered structure also makes it the ideal vessel for picking up both smoke flavor from the grill and whatever sauce you choose to serve it with. In this case, we're going with a rich blue cheese dressing, tomatoes, and—if you want them—bacon bits.
Beef and broccoli might only be a classic combination in the American Chinese repertoire, but that doesn't make it any less delicious. In most restaurants, you'll find it served with rice, but I like to stir-fry it with hearty lo mein noodles.
It may not be traditional in the strictest sense of the word, but the combination of soy sauce and butter is quickly becoming a favorite both in Asia and here at home. One of my favorite ways to combine them? In a stir-fry, like this simple recipe with marinated flank steak, stir-fried with mushrooms.
Juicy, tender shrimp packed with layered garlic flavor and plenty of olive oil makes the perfect Spanish-style snack.
Reserve the peeled oranges from the candied orange peel section of this recipe and use them for the juice for the glaze. Depending on how juicy the oranges are, you may need to supplement with additional fresh-squeezed or store-bought orange juice.
Pork sausage, green pepper and corn soup is an ideal cold weather restorative.
Sticky, hoisin-glazed chops are baked in the oven and served with a quick, spicy stir-fry of chopped, Sichuan-style green beans.
[Photograph: Max Falkowitz] There are as many recipes for plov, the Uzbek version of rice pilaf, as there are cooks who make it. Choices of meats, vegetables, and spices are up for debate, but all plovs start with more liquid...
As a devoted user of How To Cook Everything, I’m always interested in bloggers’ strong opinions about Mark Bittman. I haven’t run into any anti-Bittman animus in a while, but every once in a while someone really lets him have...
I was literally giddy when I first ran across this recipe from the blog Momofuku for 2. The mix of fatty, salty bacon with the spicy, acidic kimchi felt like a perfect way to dress up this leftover rice standard. I immediately thought of the Kogi truck's kimchi quesadilla, another slightly unhinged creation that's bold, spicy, and definitely not low-cal. I couldn't wait.
This simple slow-cooker adobo pork with garlic fried rice is tangy, comforting, and delightfully fragrant.