This sweet glaze has some pop and can serve as the signature centerpiece to almost any meal with a variety of side dishes. Have the meat thermometer close by so you know when the chicken is ready to plate and enjoy.
Sometimes it’s about the journey, though the destination is mouthwatering. These ribs start in the oven and finish on the grill, with some time for flavors to coalesce in between. It’s a little work but worth the effort.
Combine all of the ingredients and simmer on low heat until it begins to thicken, about 10 minutes. Move spare ribs to a hot grill, brushing with the sauce once heated through.
This tasty soup is practical in two different respects. First of all it is served chilled, so it’s bound to cool you down during the hazy days of July and August. Plus, just how many zucchini breads can one person make? It’s another way to use up all that zucchini from your garden (or your neighbor’s).
Saute shallots and garlic together in olive oil until tender, add piquillo peppers and pomodorino sauce and bring to a simmer. Season with salt and pepper to taste and puree.
Over medium heat, melt the butter. Add the sage and cook until aromatic and lightly golden, about 2 minutes. Add milk and chicken stock, bringing to a light boil. Once boiling, whisk in the polenta and cook until thickened, about…
A staple of picnics and family reunions, almost no dish heralds the dawn of summer more than chicken salad. Grandma’s recipe might be best, but this offering from Lorain County Community College Culinary Arts Institute kicks it up another notch.
A relatively simple dish with a touch of flair, these boneless turkey breasts are great for a dinner party or an average weeknight meal. No turkey? No problem. Chicken breasts work just as well.