Sunday Dinners comes to us from our own chef/photojournalist/farmer/father figure Tom Hirschfeld, featuring his stunning photography and Indiana farmhouse family meals. Today: Kebabs have come a long since
A bold shot of espresso counteracts sweet toffee bits in these speckled drop cookies. Notes: I used HEATH BITS'O BRICKLE Toffee Bits. If you can't find them, you can replace them with either a crushed
To make this dish healthier, you can skip the buns and make it more of a wrap, using the extra butter lettuce as the makeshift bun. But whatever you do, do NOT skip the sriracha and Kewpie mayo dipping
Nothing can fulfill the defining barbecue trifecta of smoky, sweet, and tangy quite like ribs. These ribs combine a rub that features a trio of peppercorns with a low and slow cook over cherry wood. A
Ingredients 2 teaspoons vegetable oil, divided • 1 1/4 pounds slab bacon, rind removed • 1 medium onion finely sliced (about 1 cup) • 1 small bunch thyme • 2 1/2 cups homemade or store-bought low sodium
Note: For a side, I'd recommend crushed Cuban potatoes. First, boil them until tender. Then, drizzle olive oil on the potatoes, season them generously with salt and pepper and bash—but don't mash—them.