Raitas are fresh relishes that side many Indian dishes, though we use it on bagels, sandwiches, over vegetables and cold poultry, and to dress salads.
Popsicle molds are inexpensive, but don’t hesitate to turn the whole batch into a large container and serve it as sorbet. Let’s keep this short and sweet: these frozen pops are indecently delicious and easy. The angels had to be on Sally’s shoulders when she conjured this one up. There’s such an intense hit of chocolate you won’t believe there’s not a jot of fat in them, and they’re just the comic relief needed at the end of an impressive meal.
Once you have tasted a homemade version of classic American BBQ sauce, you will never go back. Most BBQ sauces are essentially a simmered tomato sauce, redolent with spices and vinegar and given the sticky lip-smacking addition of something sweet. A small amount of prep brings this sauce together in a snap. Riff off it however you please. Maybe you’ll end up bottling your own.
Lynne's burger-obsessed friend Les Meltzer has waxed on forever about his pinnacle burger experience from years ago in Minot, North Dakota. There, a certain bar would practically burn their burgers on the grill to get them extra crusty and brown, then drop them into a vat of simmering BBQ sauce to finish.
When my younger sister was on a no-beef kick, her husband, Ben, created these awesome burgers. Even staunch beef lovers are happy to eat these, and once you try this chutney, you'll never want ketchup on a burger again.
Ingredients
Ingredients
Cola-flavored extracts aren't necessary for cola flavor. After all, those extracts originally started as real ingredients, so why not go right to the source? This formula yields a beautiful cola concoction using all fresh and dried ingredients, readily available in most home refrigerators and spice cupboards. The one ingredient you might have to search for is gum arabic. It's there for mouthfeel rather than flavor, so if you don't have it, your cola will still be delicious; it will just seem a little thin.
You can make this dish with either sweet or sour cherries, adjusting the sugar upward for sour ones, and cooking down their abundant juices as necessary.
Slice each eggplant lengthwise into five or six long steaks. Sprinkle with sea salt and allow to stand for up to an hour or so while you make the creamed feta.