Recipes

Get tips on preparing poached eggs and slicing a cheesecake in this new monthly collection of kitchen trade secrets.

If you're looking for tasty alternatives to mayonnaise-based coleslaw and bottled salsa, try these two recipes for Picnic Slaw and Pineapple Salsa.

• 3 tablespoons vegetable oil
• 3 tablespoons Dijon-style or coarse-grain brown mustard
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons honey
• 1/3 cup apple cider vinegar
• 1/4 cup sugar
• 1/2 medium head (3 cups) green cabbage, shredded
• 1 red bell pepper, seeded, cored and julienned
• 1 green bell pepper, seeded, cored and julienned
• 2 medium carrots (1 cup), finely shredded
• 1 medium apple or pear, cored and coarsely chopped
• Coarse salt and freshly ground black pepper
• 2 tablespoons chopped peanuts or cashews

1. In a large mixing bowl, whisk together the vegetable oil, mustard, lemon juice, honey, vinegar, and sugar. Add the cabbage, peppers, carrots, and apple or pear; toss until well coated with the dressing. Season to taste with salt and pepper.
2. The slaw can be made a few hours in advance and kept covered in the refrigerator until ready to use. Sprinkle the slaw with peanuts or cashews before serving.

• 1/2 ripe avocado, peeled
• 1/2 ripe mango, peeled
• 1/2 ripe tomato, seeded
• 1 fresh pineapple, peeled and cored
• 1/2 fresh red bell pepper, seeded and finely minced
• 1 scallion, trimmed and finely sliced
• 4 tablespoons freshly squeezed lemon juice
• 1/4 cup vegetable oil
• Honey to taste (optional)

1. Finely chop the avocado, mango, tomato, and pineapple into pieces of approximately the same size. Combine in a medium bowl.
2. Add the remaining ingredients to the bowl and stir well. Refrigerate until ready to serve.

Learn about the types of thyme used in cooking and discover how to propagate thyme from seeds and cuttings.

• Common thyme, or English thyme, has stems that grow about 1 foot tall. Common thyme has a soft, floral fragrance. It produces tiny lavender or pink flowers in the middle of the summer.
• Lemon thyme is a low-growing, evergreen perennial herb that has a soft, lemony fragrance.
• Argenteus, or silver thyme, has tiny silver-and-green variegated leaves with a light, lemony scent.
• Nutmeg thyme is a low-growing, creeping variety of thyme that has a distinctive nutmeg smell. You can use it in a variety of baked goods, such as cookies or quick breads, to simulate the flavor of ground nutmeg.

Enjoy vegetables hot off your grill with these cooking tips, plus prepare tasty Herbed Grilled Tomatoes.

• Test for medium or high temperature on the grill. Brush the vegetables with olive oil or unsalted butter. Season to taste with coarse salt and black pepper.
• Place the vegetables on a lightly oiled grilling tray or vegetable-grilling basket, on a piece of heavy foil, or directly on the grill rack (perpendicular to the grates, directly over preheated coals). Grill vegetables, uncovered, until tender when tested with a sharp knife, turning occasionally. Monitor the grilling closely so that the vegetables don't char.

• 4 small tomatoes
• 3 tablespoons dairy sour cream or plain yogurt
• 1 tablespoon finely chopped fresh basil or 1 teaspoon dried basil, crushed
• 1 tablespoon finely chopped dry bread crumbs
• 1 tablespoon finely grated Parmesan cheese

1. Prepare a charcoal or gas grill.
2. Remove the cores from the tomatoes; cut them in half crosswise. Spread the cut side of each tomato with the sour cream or yogurt. Sprinkle each tomato half with basil. Sprinkle the bread crumbs and Parmesan cheese on top of the tomatoes. Arrange the tomato halves in a foil pie pan.
3. If using a charcoal grill, arrange the preheated coals around a drip pan in a covered grill. (If using a gas grill, place a drip pan over indirect heat.) Test for medium heat above the pan. Place the foil pan containing the tomatoes on the grill over the drip pan. Cover and grill the tomatoes for 10 to 15 minutes or until the tomatoes are heated through. Serve warm.

Fire up the grill and get ready to cook some tasty ribs coated with a spicy mustard basting sauce.

• 1/3 cup granulated sugar
• 1 teaspoon freshly ground black pepper
• 2 tablespoons paprika
• 1 teaspoon curry powder
• 1/2 teaspoon coarse salt
• 3-1/2 to 4 lbs. pork country-style ribs

• 1 cup packed dark brown sugar
• 2/3 cup white vinegar or cider vinegar
• 1/2 cup chopped onion
• 1/3 cup spicy brown mustard or Dijon-style mustard
• 2 cloves garlic, minced
• 2 tablespoons honey
• 1/4 teaspoon celery seed

1. In a small mixing bowl, combine the granulated sugar, black pepper, paprika, curry powder, and salt. Rub the mixture over the ribs, coating well. Place the ribs in a shallow pan. Cover and refrigerate the meat for 2 to 6 hours.
2. Prepare a charcoal or gas grill. If using a charcoal grill, arrange the coals for medium-low-heat cooking around a drip pan. If using a gas grill, place a drip pan on the lower rack.
3. Place the ribs, fat side up, on the grill rack over the drip pan but not over the coals. Lower the grill hood. Grill the ribs about 1-1/4 hours or until tender, turning once and adding more coals as needed (if using a charcoal grill).

1. While the ribs cook, prepare the basting sauce. In a medium saucepan, combine the brown sugar, vinegar, onion, mustard, garlic, honey and celery seed. Bring the mixture to a boil; reduce the heat. Cook the sauce, uncovered, for 25 to 30 minutes or until slightly thickened, stirring occasionally.
2. Brush the sauce over the ribs occasionally during the last 10 to 15 minutes of grilling. Heat any remaining sauce until bubbly and place in a small serving bowl.

With the beginning of spring, grilling season is not far away. Add this tasty Peanut Butter and Ginger Chicken with Citrus Salsa to your recipe repretoire.

• 12 chicken thighs (about 3 lbs. total), skinned
• 1/2 cup hot water
• 1/2 cup creamy peanut butter
• 1/4 cup chili sauce
• 1/4 cup soy sauce
• 2 tablespoons olive oil
• 2 tablespoons vinegar
• 4 cloves garlic, minced
• 2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
• 1/4 teaspoon ground red pepper
• Hot cooked rice (optional)

• 1 cup chopped fresh fruit (such as peeled peaches, nectarines, pears, or plums)
• 1 cup chopped, seeded cucumber
• 2 tablespoons thinly sliced green onion
• 2 tablespoons finely chopped fresh parsley or cilantro
• 1 tablespoon granulated sugar
• 1 tablespoon olive oil
• 1 tablespoon cider vinegar

1. Rinse chicken well under cold running water; thoroughly pat dry with paper towels. Place chicken in a large plastic, resealable bag set in a large, deep bowl.
2. In a small mixing bowl, gradually stir hot water into peanut butter. Stir in chili sauce, soy sauce, olive oil, vinegar, garlic, fresh ginger or ground ginger, and ground red pepper.
3. Pour marinade over chicken. Seal bag and turn to coat chicken with marinade. Marinate in the refrigerator for 12 to 24 hours, turning the bag occasionally.
4. While chicken marinates, prepare salsa. In a medium mixing bowl, combine chopped fruit, cucumber, green onion, parsley or cilantro, sugar, olive oil, and vinegar. Cover and refrigerate for 1 to 2 hours.
5. Prepare a charcoal or gas grill. If using a charcoal grill, arrange the coals for medium-heat cooking around a drip pan. If using a gas grill, place a drip pan on the lower rack.
6. Remove the chicken from the marinade; discard marinade. Place chicken on the grill rack over the drip pan but not over the coals. Lower grill hood. Grill chicken for 35 to 45 minutes or until chicken is tender and no longer pink.
7. When ready to serve, spoon some of the salsa over the chicken. Place any remaining salsa in a serving bowl.

Mix together a medley of wild mushrooms and create a Wild Mushroom Romana.

• 1 tablespoon unsalted butter
• 3 tablespoons extra-virgin olive oil
• 2 to 3 tablespoons minced onion
• 1 minced garlic clove
• 2 cups assorted large mushrooms, cleaned and sliced (like hen-of-the-woods, portobello, shiitake, morel, porcini, cremini, and pleurotte)
• Pinch of salt
• 1/2 cup dry Italian white wine
• 1/2 cup heavy cream
• Hot cooked pasta
• Shaved* or grated Parmesan cheese

1. Heat the butter and olive oil in a large saute pan over medium heat. Saute the onions and the garlic until onions wilt. Add the mushrooms and salt, continuing to saute until the mushrooms release their liquid, about 2 minutes. Add the wine, and allow it to reduce for 3 minutes.
2. Add the cream, and simmer over medium-low heat, stirring occasionally, 5 to 8 minutes, until the sauce thickens. Season with salt to taste. Toss the mushrooms with the hot pasta. Top with cheese.

With just five ingredients and a blender, you can prepare Aioli, a delicious sauce-like spread you can serve atop grilled meat, vegetables, soups or French bread.

Learn the easy technique for roasting sweet bell peppers. You can use roasted bell peppers in a variety of side dishes and main courses.

Learn my top three tips for successfully baking cakes and discover why you might want to take another look at the label when using margarine for baking.