I have no idea if it’s Kansas City, Carolina, Texas, Memphis or St. Louis style. All I know is that this dry rub is magic dust on a rib. Just in time for your summer menus, this Dry Rubbed BBQ Ribs recipe is the perfect seasoning for a meaty slab of pork or beef ribs, finished off with just a light brushing of barbecue sauce. So let’s tackle cooking first. Slow and low. It’s the only way to keep those juices moistening the meat. For the rub, don’t overpower. Generally, whatever sticks to the slab should give you just the right amount of flavor. And because BBQ sauce is loaded with sugar or honey which can burn, save it for the last 10-15 minutes, and then just lightly coat it on the slab at the end of the cooking process. You want the flavor of the rub to come through. Now for the rub. It’s an incredibly simple formula I found in an old paperback cookbook called Tasty Vittles. This rub is the perfect combination of sweet, spicy, hot and salty. You can add a slightly citrusy kick if you’re using something like a chili lime sea salt, or burn it up big time with various chili powders. I’ve been on a quest for a good basic rub that I can make ahead, keep it in a jar in the pantry, and shake out onto a slab whenever I’m craving ribs, and this is it! Start with the basic rub and then add your own special touches using some of your favorite herbs and spices, a little at a time, until you make it your own. Rub some ribs and reap the rewards this summer!
A beautiful plate of sliced tomatoes, Buffalo mozzarella and fresh basil drizzled with a rich balsamic reduction was always a mainstay on our Italian table growing up. You have come to know and love it as Caprese or Insalata Caprese. (Have you ever noticed that this dish reflects the colors of the Italian flag?) Besides being a delicious and light salad or appetizer, Caprese is as versatile as a dish gets. So much so, that you’ll now find it in many variations and combinations with other foods. The Marinated Chicken Caprese is the perfect example and is sure to be a new favorite for you and your family! You can make the pesto and balsamic reduction from scratch or use store bought. The Chicken Caprese also answers that age-old pesky question; How can I come up with new ways to cook Chicken? Well, maybe I can help you at least for this week!
Take it from the queen of snacking; this dip is to die for! As I was preparing to teach a Middle Eastern cooking class this week, I came across this hidden gem called Muhammara Dip, made with roasted red peppers and walnuts and served with pita chips and crudités. Oh, My! What a delicious and simple treat that will be perfect for your Easter Brunch or summer pool parties! It’s now one of my go-to dips and I hope it’ll be yours, too!
They’re too good. Too good for my own good! If you can imagine the perfect ginger snap or molasses cookie—only soft and chewy—these would come as close to the top of the list as you can get! Just my opinion, of course. But I can’t quit making them and I can’t quit eating them! The black pepper in this recipe threw me off just a bit, even though it’s just a half a teaspoon. I’m not sure what I was expecting, but when I sunk my teeth into this moist, full-of-flavor cookie, I realized exactly what the pepper contributed to the recipe—a cookie with a spicy kick and the perfect chew. In doing a little research about the Black Pepper Cookie, I discovered that just about every nationality has its own version on this scrumptious munchy. Now you have a recipe with the description that that is spoken is every language and culture on earth- “Mmmm!”
Everyone deserves a second chance and an opportunity to reinvent themselves. I think a recipe should have the same shot and this week’s dish is the perfect example. Panzanella is a Tuscan salad that was once considered a poor man’s dish, made of stale bread soaked in liquid (usually water) and tossed with tomatoes and vegetables. I remember the first time I tasted Panzanella. I was visiting friends in Orvieto, Tuscany, and my hosts prepared the salad by soaking the stale bread in milk. It was then wrung out in a clean dish towel and the bread was tossed into the rest of the ingredients. It was unforgettable and heavenly. These days, Panzanella has gone from a poor man’s dish to a very trendy feature on restaurant menus. Everyone has their own version of this bountiful bowl of goodness and here is yet another one. This Panzanella is made with large chunks of fresh bread (grilled, not soaked) and tossed with peppers, onions, shallots and a chile pepper. The traditional tomatoes were removed altogether. I love this version because it can be made ahead and enjoyed for days. It just gets better as the flavors meld. Panzanella, the poor man’s dish that got reinvented into a trendy plate, rich in flavor and nutrients!