29 reck recipes

Galveston rub: a wet Texas Gulf Coast paste of crushed garlic, cayenne, paprika, and lemon juice for poultry and pork. Four ingredients, ten minutes, makes about ⅓ cup.

here and there they call this soup green borsht or green krupnik.. very popular in Latvia but they cook it in different way than my proposition..

Herb-roasted rack of lamb crusted with rosemary, thyme, and garlic, then carved into chops and served with a glossy red wine pan sauce. An elegant Easter and holiday roast that's far simpler than it looks.

Rack of lamb painted with Dijon mustard, soy sauce, garlic, and rosemary, then roasted to rosy medium-rare. A 25-minute, hands-off centerpiece for special-occasion dinners.

Quick, easy and tasty! The stir-fried cabbage can be served with steamed rice or crusty bread.

I cooked this soup 3 times lately, and the best base is turkey- chicken stock in my opinion. Just a summer soup made of many stems.

Preserved grape vine leaves for making dolmades all year. Fresh-picked early-summer leaves get bundled, blanched in salted water, then packed into jars with rock salt brine for long-term pantry storage.

Basic rack of lamb: a French-trimmed rack marinated, then roasted hot to a rosy medium-rare and carved into elegant double-bone chops. The foundation technique for an impressive special-occasion main.

Traditional Ukrainian fermented beet juice made with just beets, salt, water, and a slice of sourdough bread. Tangy, earthy, and ruby-red after one to two weeks of natural fermentation.

Layers of tofu ricotta, herb-sautéed zucchini, golden mushrooms, and spinach stacked between artichoke lasagna noodles in a rich spaghetti sauce. A hearty vegan lasagna for 8 that's loaded with vegetables and bakes up bubbling and gorgeous.

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.

Prime rib roasted in a rock salt crust that seals in every drop of juice, producing fork-tender, deeply seasoned meat. A showstopping Old English technique you crack open with a hammer.

Grilled baby back ribs with a peach preserves and honey mustard glaze. Sweet, tangy, and charred on a hot grill with no precooking needed.

Rich roasted lamb stock made from rack bones and trimmings with tomatoes, mirepoix, garlic, and thyme. A deep, savory base for soups, sauces, and braises.

Rack of lamb coated in coarse-grain mustard and rosemary, crusted with cracker crumbs, and roasted hot and fast. Looks like a showstopper, takes 30 minutes flat.

Two easy fish brine recipes for smoking: a basic salt-and-sugar brine and a stronger brown sugar cure. Customize with garlic, dill, or tarragon for smoked fish that keeps up to a year frozen.