Brisket is well suited to the slow cooker because its long braising tenderizes it. It's also delicious served on a crusty baguette dipped in the sauce.
Creamed honey gives this butter an extra-smooth texture and creates the prettiest swirl.
Roasting the garlic makes this dressing creamy without the addition of cream. To keep the salad crisp and fresh, dress it just before serving.
Generously brush this five-ingredient sauce over meat (or tofu!) in the last few minutes of grilling for a sweet, sticky and delicious finish.
Searing the pork before roasting ensures a golden brown crust. Cipolline onions are small, flat Mediterranean onions found in many supermarkets and Italian markets. You can replace them with 13 small onions, chopping one and roasting the rest.
This sweet-and-sour side is a convenient recipe when feeding a large crowd because so much of it can be prepared in advance. The onions become delicate after you peel off their skins, so stir and shake the pan very gently until they're softened and golden. If you can't find cipollini onions, substitute with halved pearl onions.
Sweet, salty and fall-off-the-bone tender, these barbecued ribs are simply perfect.
Oat groats are cleaned, toasted, hulled whole oats. Because they are minimally processed, they retain much of their nutritious bran, germ and endosperm. Steel-cut oats are whole groats that are cut into two or three pieces. If you can't find oat groats, substitute wheat berries, whole spelt, brown rice or any whole grain, cooking according to package directions.
The ultimate meal for harried weeknights -- Veggies start in the microwave and finish in the oven with saucy hoisin pork chops.
