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Birria Tacos de Res

This Birria Tacos recipe makes Mexican culture and cuisine accessible from anywhere as you slow cook a chuck roast with unique spices.

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Recipes

Michael Beltran’s Cuban Sandwich

Cut ends off the bread loaf (“Give them a kiss before you toss them; it’s Abuela’s tradition,’’ Beltran says), slice loaf into six-inch pieces, and cut those in half. Generously brush mustard aioli on bottom slices and cover evenly with pickles. Next, build the sandwich with two [...]

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Recipes

Grilled Strip Roast with Grilled Butternut Squash and Béarnaise

Make the squash: Light a Big Green Egg or large grill to a medium flame. Peel squash and slice into 1-inch thick rounds. Coat rounds in oil and season with salt and pepper. Place rounds on grill and cover. Turn occasionally and cook until rounds are soft [...]

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Recipes

Stuffed Collard Greens

3 ounces mayo 1 tablespoon curry powder 1 teaspoon cayenne powder 1 teaspoon smoked paprika ½ cup golden raisins Salt and pepper to taste 1 red onion, sliced

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Recipes

Wallace Station Burgoo

Place meat, onion, celery, bay leaves, and thyme in an 8-quart Dutch oven.  Cover with chicken stock, bring to a low boil, then reduce to a simmer and cook until tender, about 3 hours. Strain the stock, reserve meat and discard all bones and gristle, vegetables, and herbs. Chop [...]

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Other

Dehil’s Roast Beef Sandwich

Make the red wine-pickled onions: In a pot over medium-high heat, combine vinegar, wine, sugar, and fish sauce with 1 cup water and bring to a boil.

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Recipes

Porcini-Rubbed Carolina Bison

Porcini-Rubbed Carolina Bison - from Chef John Fleer, Rhubarb, Asheville, NC

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Recipes

Shrimp, Chanterelle & Pumpkin Risotto

Heat the oil in a large, heavy-bottomed pot over high heat. Add the onions and cook, stirring with a wooden spoon, until soft, about 5 minutes. Add the rice and stir for another minute. Add the rosemary sprig, cover with 2 cups Chicken Stock, and bring to [...]