"Sliced steaks and deviled egg salad on English muffins or biscuits make a delicious meal for any time of day. Serve with a side of browned diced home fries with onions." –RRtags: brunch lunch "sammies," wraps and subs BLD breakfast rice, grains and breads eggs beef vegetables griddle more
“In the style of porchetta” means to prepare like porchetta – a pork loin wrapped in pork belly with rosemary. Here, I finely chop or process pork and combine it with garlic, rosemary and lemon zest, which add a layer of flavor between the skin and meat of a whole chicken. I have my butcher spatchcock my chickens (remove the back bone). Roasting a chicken that is butterflied cuts down on roasting time and in easier to carve." –RRtags: dinner vegetables fruit poultry potatoes pork roast food processor or blender more
Grate your onion right into the burger to keep it moist, plus add the bacon bits; a peach barbecue ketchup tops this sensational combo.tags: burgers fruit rice, grains and breads poultry pork vegetables barbecue or grill bake Yum-o! Family-Friendly griddle more
"Pizzaiola sauce is usually spooned over a strip, rib eye or sirloin steak. I prefer this lightened-up, fresh tomato version spooned over very thinly sliced steak with a simple salad on the side." –RRtags: salads cheese beef vegetables fruit barbecue or grill more
This is a satisfying feed-a-crowd recipe; you can also prepare it as a make-ahead meal. If you're making it to eat tonight, use store-bought rotisserie chicken and chicken stock instead of poached chicken.tags: soups and stoups vegetables rice, grains and breads poultry boil bake simmer poach more
"This is a favorite late-night dinner for my husband and me. John’s favorite meal is carbonara; he always asks for it on his birthday. We also make it when he plays with his rock band. John doesn’t like to eat dinner before a show, so this has become our favorite midnight supper after a gig. It’s really like an early breakfast, with pasta rather than potatoes or bread. It is, after all, bacon and eggs. The only trick to carbonara is tempering the egg yolks to ensure you do not end up with scrambled eggs. For the brightest color, I use Araucana eggs, which are widely available at Whole Foods and farmers' markets. The eggs have a greenish-blue tint to the shell and the hens that lay them are often fed marigolds, which make the egg yolks intensely bright yellow-orange.
Many recipes for carbonara include cream, but I never add cream. The creamy quality of the sauce should come from the tempered eggs emulsifying with the cheeses and pasta." –RR