816 rough recipes

Light whole wheat bread baked in the bread machine: a roughly half-and-half blend of bread flour and whole wheat with honey and a touch of oil. The everyday sandwich loaf that delivers fiber without going dense.

Chile garlic wet marinade paste, a blended rub of jalapeno, chipotle in adobo, garlic, scallion, and olive oil. Smoky, spicy, and garlicky, it tenderizes and flavors beef like flank steak before grilling.

Mexican rice with sure-fire recipe for perfectly cooked fluffy rice perfect for Cinco de Mayo or as a side to numerous Mexican mains.

Traditional dry salt cure for a 14-pound ham using rough salt, brown sugar, and saltpeter. Includes a 3-week curing process with optional smoking instructions for homemade country ham.

This recipe is based on the one from Jean Christoph Novelli's grandmother Louise's recipe. He call's it "The Most Amazing Tomato Sauce on the planet" I agree. This is not the exact recipe (I tweaked it very slightly and made some educated guesses on the amounts of various ingredients but based upon the taste I believe it is probably very close.

Basic red gazpacho is the classic Andalusian chilled tomato soup: ripe tomatoes, red bell pepper, cucumber, garlic, and stale bread blended with sherry vinegar and olive oil. No cooking required.

Eccles cakes pack currants, mixed peel and warming spice inside flaky rough puff pastry, glazed with milk and crunchy caster sugar. Classic Lancashire teatime pastry from northwest England.

These sweet and slightly sour pickled pears are soft and melt in your mouth. Serve it with grilled meat, sausages or hot dogs. A delicious and refreshing side dish.

Cabbage simply braised with shallots, lemon and cream. Easy to make and incredibly economical.

A traditional Scottish soup made with smoked haddock and King Prawns. A Delicious winter warmer.

Green tomatillo mole with toasted pumpkin seeds, jalapenos, cilantro, cumin, cinnamon, and romaine lettuce. An authentic Mexican mole verde for chicken, enchiladas, or dipping.

This version of the garlicky roasted eggplant dip does not have tahini in it as with a traditional version. While I really like an "authentic" baba ghanoush, I also enjoy the commercial Sabra brand, which uses mayo and some spices. It is slightly sweet and has a little kick. This is my rendition.

Cream of pumpkin soup with coriander, curry powder, and a finishing drizzle of walnut oil. Smooth, golden, and ready in an hour using fresh or canned pumpkin.

A new twist on classic creamy carrot soup. Add a bit of lime juice for extra zing.

Leek potato soup with nutmeg simmers tender leeks and starchy potatoes in chicken broth, then purees to a velvety silk. A whisper of nutmeg lifts the cream-free soup into something elegant. Bistro classic, weeknight effort.

Green beans are braised in skillet with orange juice and chicken stock, and served with toasted butter-maple pecans. Make a double-batch because your kids will become veggie lovers once they try this.