505 skinned recipes

BBQ lamb ribs grilled until the skin crisps, then brushed with a honey, soy and red wine glaze over a cooling fire so it caramelizes instead of burning. Juicy, tangy ribs straight off the grill.

Homemade seafood sausage made with whitefish, salmon, and shrimp, seasoned with parsley and cayenne. Poached then grilled for a crispy skin and tender, briny bite.

Crispy-skinned red snapper seared until the skin shatters, served over a light stew of new potatoes, summer squash, and zucchini in a white wine, lemon, and tarragon broth. A healthy Mediterranean-style fish dinner.

Southern-style dried lima beans slow-simmered with smoked ham hock skin, bacon drippings, and a pinch of sugar until creamy and tender. Simple, smoky, old-fashioned comfort food.

Warm red-skinned potatoes tossed in a sweet-sour bacon vinaigrette that's the star of every church potluck and German family reunion from Cincinnati to Milwaukee.

If you don't want to wear a rubber raincoat, surgical gloves and eye goggles, the following is the EASIEST and cleanest way to seed the ever elusive pomegranate.

Wow your guests with your own one of a kind cheesy nut mix. Easy recipe to mix and match nuts, herbs and adapt to spicy/sweet or just plain mixed up cheesy combos.

An easy and tasty side dish - spicy beans and rice.

Crispy-skinned roast duck over a smoky black bean sauce with cumin, green chili, and apple puree, drizzled with tangy tamarind jus. A fusion showpiece worth every minute.

Outstanding and perfect with a cup of coffee in the morning.

This recipe is a very popular dish in Sri Lanka. I hope you’ll try this recipe.

Quick, easy and delicious recipe for you to make your own mincemeat that can be used for cookies, pies and other desserts!

Creamy vegan butternut squash soup blended with blanched almonds for a dairy-free silky texture, finished with curry powder and topped with pepitas, parsley and cherry tomato halves. No cream, no dairy, all velvet.

Crispy-skinned roast goose glazed with honey, soy, and lemon. This Chinese banquet centerpiece requires patience for air-drying but rewards with lacquered, golden skin and succulent meat.

Master method for cooking duck: first steam to render fat and tenderize, then roast at moderate heat for crisp skin. The two-stage technique pros use for perfectly rendered, crackling-skinned duck.

How Chinese cooks tame a whole duck, layering methods like steaming, smoking, and frying to render the fat and turn the skin succulently crisp. A guide to Peking, Cantonese, and Sichuan crispy-skin duck techniques.