“This is a tangy, subtly spicy, delicious mutt of a barbecue sauce. On her show, Ina Garten explained that she had at one point tried to develop different sauces to complement different cuisines — from Asian to various Southern regions — but only when she mixed them all together in frustration did she find exactly her barbecue sauce nirvana. I couldn’t agree more. I make this all summer, freeze leftovers in one-cup servings, and sob when we run out. " – SmittenKitchen.Com
- tomato paste
- cider vinegar
- honey
- hoisin sauce
- chili powder
- ground cumin
- crushed red pepper flakes
- Potatoes
- Ground beef or pork
- Onion
- Flour
- Bread crumbs
- Tonkatsu / Korokke sauce
- minced shallots
- all-purpose flour
- fat-free milk
Delicious!
- butter
- chicken breasts
- extra virgin olive oil
- big pinches ground cumin
- big pinches chili flakes
- big pinches smoked paprika
- big pinches fine sea salt
- large organic eggs
- Special equipment: standard 12 muffin tin
- bay leaf
- Olive oil for cooking
- Salt to taste
The recipe is based on the one for Basic Pizza Dough in Julia Child’s The Way To Cook, with added instructions for making the dough by hand and for refrigerator rising.
- lukewarm water
- - 3/4 cup of milk
- good olive oil
- dry yeast
This makes 2 largish or 3 medium thin-crust pizzas, enough for 2 very hungry people or 4 normal-appetite people, accompanied by a good salad.
- grated Parmesano Reggiano or Grana Padano or similar cheese
- Dried oregano
These pillowy, vitamin C-packed cakelets are adapted from The Greyston Bakery Cookbook. “When you overwhelm dry ingredients with wet ones, an amazing texture separation happens,” Sara Kate Gillingham-Ryan says. “These cakes are rich without being too heavy.”
- fresh lemon juice
- skim milk
- all-purpose flour
- granulated sugar
- finely grated lemon zest
Pretty tasty!
- salt and pepper to taste
- chicken bouillon
- chicken broth
- long grain white rice
- ground cumin
- chopped fresh cilantro