36 blade recipes

Spicy pickled plums in malt-vinegar brine with red chilies, cinnamon, cloves, allspice, and mace. A British-style preserve for cold meats, cheese boards, or holiday ham.

Another succulent beef roast that is seasoned and cooked to perfection. Nothing beats the succulent aroma it fills your kitchen with!

Irish spiced beef: traditional dry-cured Christmas beef with cloves, mace, bay leaves, and brown sugar. Seven-day cure, slow boil, and pressed cold for sliced cold cuts.

Texas-style chili with cubed beef chuck, no beans, simmered with chili powder, green peppers, tomatoes, and oregano. Topped with cheese and raw onion.

Sweet and spicy grilled chuck steaks brushed with a salsa, ketchup, brown sugar, and Dijon mustard sauce during the last 5 minutes on the coals. A 4-ingredient glaze.

Skewered marinated beef kebabs are great for grilling. This recipe features a technique to really maximize the marinade penetration. Add pineapple, peppers and onions for perfect grilled beef kebabs every time.

Beefy Italian minestrone soup builds a full-bodied broth from chuck roast simmered with vegetables, then loads it with kidney beans, macaroni, bacon, zucchini, and a quirky splash of cola for caramel depth. Sunday simmer at its best.

Old-school Cape Cod clam chowder with smoky bacon, tender potatoes, ground clams, and milk. Make the base today, finish it tomorrow for deep, layered New England flavor.

Poc-Chuc, the classic Yucatan grilled pork steak marinated in sour orange and achiote paste, served with habanero-spiked pickled red onions. Traditional Maya-style barbecue straight from Merida.

A succulent beef roast that's sauted with potatoes and zucchini in a red wine sauce.

Mushroom ketchup, a Victorian-era umami bomb of salted fresh mushrooms and dried boletus simmered with vinegar, warm spices and sherry. A shelf-stable savory condiment worth the two-day project for real depth.

Good way to cook steak with BBQ beans, tastes really very great.

Roasted rack of lamb with fresh thyme and rosemary, seared then oven-roasted to medium rare with a white wine and lamb stock pan sauce. A classic French masterchef recipe.

An old Welsh steamed carrot pudding -- This is a good steamed pudding, despite the list of ingredients that are "good for you". The sauce (following the recipe) is not a necessity for good taste, only for authenticity, although I LIKE it with the sauce.

This traditional British Christmas pudding steams for hours with brandy-soaked fruits, warm spices, and breadcrumbs, then blazes to the table in flaming glory.

Cajun seafood stuffed flounder filled with shrimp, oysters, bacon, and cheddar, fried crispy on one side and finished in a blazing hot oven. Bold Louisiana flavors.