273 largo recipes

Spinach and mushroom salad with crispy crumbled bacon, lemon-marinated mushrooms, and a tangy peanut oil vinaigrette with mustard and garlic. Crisp, fresh, and savory.

Traditional Irish cabbage and bacon: savoy cabbage layered with bacon strips and allspice berries, simmered in stock until tender. Simple, hearty, and soul-warming.

French lamb brochettes grilled with rosemary, tarragon, and parsley. Cubed leg of lamb and onion skewered and charred over hot coals. Simple, elegant, and smoky.

Orange-scented zucchini bread brightened with both orange zest and orange extract, studded with pecans. A lighter quick bread with no added oil for a tender, citrusy crumb.

Classic French leek and potato soup made with just leeks, potatoes, butter, and stock. A 5-ingredient gluten-free soup that turns pantry basics into a creamy first course or light supper.

Papa's spareribs start in the oven and finish on the barbecue pit with a homemade sauce of smoked salt, brown sugar, ketchup, liquid smoke, and Worcestershire. Smoky, sticky, fall-off-the-bone ribs.

Homemade chili sauce for canning with ripe tomatoes, sweet and hot peppers, pickling spices, and vinegar reduced by half. A classic preserved condiment processed in a boiling water bath.

Fudgy brownie flavor meets chewy cookie texture in these chocolate-studded treats loaded with toasted pecans. The secret? Cocoa powder and chocolate chips team up for double-chocolate intensity.

Indian-spiced chutney with dried apricots, golden raisins, and currants flavored with garlic, ginger, and cayenne for a sweet-hot condiment.

Fettuccine with Garlic Shrimp & Basil Mint Pesto recipe

Simple onion soup with cheese toast, made from tender-cooked onions simmered in milk with butter. A creamy, old-fashioned take on onion soup ready in just 20 minutes.

Roasted tomato and red chile arrabiata sauce with New Mexico chile, garlic, oregano, and cilantro over pasta. A Southwestern twist on Italian arrabiata with fire-roasted depth.

Lighter chocolate banana fudge cake made with whole wheat flour, mashed bananas, and egg whites instead of butter and yolks. Topped with a glossy cocoa glaze and chopped walnuts. Rich without the heaviness.

I was surprised at how good this was. I will add fresh cilantro next time, and fresh veggies such as corn and green onion, celery. Was not spicy enough for my taste, so maybe add jalepeno next time as well. I enjoy this recipe!

Great for using up any vegetable leftovers like carrots, peppers, tomatoes, and spring onions. Also, try baking sweet potatoes for a change.

Whole wheat spaghetti tossed with golden garlic, fiery dried chili, and tender broccoli in fruity olive oil. A 30-minute Italian classic that's naturally vegan.