Grilled Steak and Vegetable Salad

Advertisement Directions Tips Tips: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside. Nutrition…

Fried Chicken This image courtesy of Tom Eckerle Editor’s Note: This Fried Chicken recipe has only five basic ingredients, so you know you’re getting the full flavor of the chicken without having to dress it up with any fancy seasonings. Flour, salt, and pepper are the key to making a simple breading that’s delicious while

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After fourteen years as the world’s #1 collection of cookbook recipes available online, Cookstr.com is closing its virtual doors at the end of the month. We hope you’ve enjoyed the recipes we’ve shared over the years. We’ve always strived to set the standard for innovation in the delivery of 100% trusted, tested recipes to home

Ingredients:1 poblano chile80 grams panela cheese, diced, plus more for serving2 cups vegetable oil, for frying, plus 3 tablespoons for sauteing100 grams tomato1 clove garlic1/2 onion, slicedPinch cinnamonSalt1 egg, separatedAll-purpose flour, for dredgingSour cream, for serving1 fried plantain, sliced, for serving

Our friend Rachel moved to Syracuse this summer. One of her first weeks there, she attended a party  where an unusual dip was served. She had never heard of it, and admitted as much to the hosts. They were shocked that she hadn’t had it before.  Rachel loved the dip and excitedly told our friend Whitney

Cucumbers are known as “yellow gourds” (黃瓜) in Chinese. They are sometime also called “baby yellow gourds” (小黃瓜). I’ve always wondered why they’re called “yellow” since cucumbers are obviously green. Even with all the different varieties, they are all still green. But a few years ago while having dinner at a relative’s home in Hong…

Advertisement Directions Instructions Checklist Step 1 Place egg, Pernod, if using, garlic, mustard, and lemon juice in the bowl of a food processor; season with salt and pepper. With the motor running, slowly add oil and process until an emulsion is formed. Add buttermilk, green onions, and 1/2 cup cheese; pulse to combine. Keep refrigerated…

MethodSTEP 1Divide the salad leaves between 4 plates, then sprinkle over the olives and capers. Roughly break up the sardines and add to the salad. Mix the tomato sauce with the oil and vinegar and drizzle over the salad.

Ingredients:4 chicken breasts , skin on50.0g butter2 red onions , cut into slim wedges150.0g mixed salad leaves , dressed to serve3 sprigs thyme , leaves stripped140.0g pancetta cubesoil for roasting3 garlic cloves , crushed

Photo by Ty Mecham. Food Stylist: Anna Billingskog. Prop Stylist: Brooke Deonarine. Prep time 10 minutes Cook time 10 minutes Serves 4 Author Notes Make aioli from scratch (I love the recipe in The Zuni Café Cookbook, and this one by Naomi Pomeroy), or use your favorite brand of mayo—the silkier and fattier, the better…

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Preheat oven to 425 degrees F. Shred zucchini using the large holes of a box grater. Squeeze dry in a clean kitchen towel (you should have about 2 cups). Heat oil in a large nonstick skillet over medium-high heat. Add the zucchini, beef, chili powder, onion powder, cumin and salt. Cook, stirring, until the beef

In a small bowl, combine the stock with the soy sauce, sherry, sugar, cornstarch slurry, vinegar and sesame oil. Stir to dissolve the sugar. In a medium saucepan, heat the peanut oil until shimmering. Add the ginger and crushed red pepper and cook over high heat, stirring, until fragrant and golden. Add the stock mixture