3,453 brack recipes

Cajun prime rib roasted with a thick crust of black pepper, garlic, and onion, then chilled and sliced into steaks for blackening in a screaming hot cast iron skillet. A two-day showstopper.

Smoke-at-home beef brisket with simple salt and pepper rub, cooked low and slow over oak or hickory chips for 8 to 9 hours. The Texas-style technique that turns tough muscle into fall-apart tender.

New York strip steak marinated in light teriyaki sauce with garlic and black pepper for 45 minutes, then grilled or broiled to your preferred doneness. Just 4 ingredients.

Cucumber dill sauce blends grated cucumber with plain yogurt, fresh dill, and grated onion for a cool, tangy condiment. Salt-drained cucumber keeps the texture thick, never watery.

Grilled whole red snapper over wood embers, rubbed with olive oil, sea salt, and freshly cracked black pepper. A simple coastal classic that lets sweet, flaky fish shine.

Make a cup of nice tea for yourself instead of coffee, a different refreshing taste!

A bare-bones homemade sausage base of ground beef and cracked black pepper, stuffed into casings and left to dry. The blank-canvas starting point for building your own Italian, breakfast, or smoky sausage blends.

Crustless quiche with ham, cheese, green chilies, and black olives. Bisquick batter blended with eggs and evaporated milk forms its own light base.

This recipe originated in the town of Idar-Oberstein in the 19 th century, when gemstone prospectors returning from South America created their own version of gaucho-grilled steaks. The dish was then further refined by Scharfenberg's mentor August Goerg. Cuisine from Germany.

Pan-seared steaks topped with a rich mushroom ragout made with red wine, tomatoes, black olives, and thyme. A rustic French-inspired beef dinner ready in about an hour.

Indian hot spice mix dry-roasted with cumin, dried chiles, peppercorns, cardamom, cinnamon, mustard seeds, and fenugreek. A homemade garam masala with serious heat.

Greek village salad (horiatiki) layers wedge-cut tomatoes, sliced cucumbers, green pepper, onion rings, and black olives under a sharp oregano-garlic vinaigrette. No lettuce, no fuss, all summer.

Corn with bacon and mushrooms sautees sweet summer kernels in smoky bacon fat with shallots and a mix of wild mushrooms, then showers crisp bacon over the top. A savory side that celebrates late-summer corn.

Crunchy cabbage slaw with shredded carrot, green pepper, and currants in a tangy vinegar-mayo dressing with celery seed. Light, crisp, and better after a good chill.

Traditional Jewish chopped liver made with chicken livers, schmaltz, caramelized onions, hard-boiled eggs, and a splash of brandy. A classic deli appetizer.

Fresh-from-the-cob creamed corn with crispy bacon and tender leeks, made lighter with low-fat milk. A 15-minute summer side dish bursting with sweet corn flavor.