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77The Perfect Steak, Pt. 2: How to Cook a Steak
by Melissa Ray Davis
Morgan Davis has been perfecting his steak selection and cooking technique for a decade, and he spent over a year working at a high-end steak and chop house, Il Paradiso, in downtown Asheville, North Carolina. In this interview, part two of two, Morgan discusses how to cook a perfect steak. published 2 years ago
72Mongolian Barbecue Stir-Fry Recipe for Beef or Tofu
by Melissa Ray Davis
This easy stir-fry is a Chinese restaurant favorite, traditionally made with beef strips stir-fried with onions, scallions, and peppers in a spicy sauce. This recipe will show you how to make the traditional version or use tofu instead to make it vegetarian. Add cabbage, carrots, and bean sprouts for a unique and fresh touch! published 2 years ago
63Fire-Roasted Habanero Hot Sauce Recipe, Extra-Spicy
by Melissa Ray Davis
Habanero chilies are well known to be one of the spiciest chilies, and this hot sauce lives up to its main ingredient. This Fire-Roasted Habanero Hot Sauce is so intensely spicy that we wondered why we bothered using other ingredients in the sauce since we couldn't possibly taste them over the spice. published 6 months ago
73Cuban Sandwich Recipe: Grilled with Pork, Pickles, and Swiss Cheese
by Melissa Ray Davis
Like the Philly Cheesesteak, the Cuban Sandwich is quickly becoming an icon of Pop-Americana food culture. This unique grilled and pressed sandwich combines soft white bread with ham, pork roast, swiss cheese, and pickles. published 2 years ago
68Spiced Apricot Glaze Recipe for Meat, Mushrooms, or Substitutes
by Melissa Ray Davis
This spiced apricot glaze--perfect for use with meat, mushrooms, or a vegetarian meat substitute--is sweet, savory, and spicy in a balanced way that sets off the flavor and juice of the main dish. It also blends very well with the light smoky character imparted by a charcoal fire, so it is a wonderful barbecue glaze. published 6 months ago
80Tandoori Chicken Recipe and History
by Melissa Ray Davis
Tandoori Chicken is an Indian dish--incredibly tender, juicy chicken with a crisp smokiness and the exotic flavors of toasted cumin and coriander, garlic and ginger. This article gives a recipe and history of the dish. published 16 months ago
77How to Make Roasted Red Peppers
by Melissa Ray Davis
Most people just buy roasted red peppers in a jar when a recipe calls for them, but this delicious ingredient can be easily prepared fresh at home. Use these easy step by step instructions to learn how to make roasted red peppers. published 2 years ago
73Grilled Portobello Mushroom Sandwich with Roasted Red Pepper Recipe
by Melissa Ray Davis
These portobello mushroom sandwiches are a perfect alternative to veggie burgers. The roasted red pepper, provolone cheese, and pesto are a perfect flavor combination, and it is still quite juicy and flavorful after grilling. published 17 months ago
81Grilled Pork Roast: An Impressive but Easy Dinner Party
by Melissa Ray Davis
Roasting a small, pre-marinated pork roast on the grill makes a delicious meal with surprisingly little effort. Add seasonal veggies and serve with salad for a simple dinner party. published 2 years ago
70Stuffed Portabella Mushroom Caps Recipe with Apricot Glaze
by Melissa Ray Davis
These chevre, walnut, and apricot stuffed portabella mushroom caps with spiced apricot glaze turned out absolutely incredible. They are, by far, my favorite portabella mushroom concoction to date. Sweet, creamy, spicy and delicious. Enjoy! published 6 months ago
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