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Yogurt-Marinated Grilled Chicken

6 to 8 Servings<p>July 2011Print<p>Ingredients<p>8 skinless, boneless chicken breasts (about 3 pounds)<p>2 cups plain whole-milk yogurt<p>1 cup coarsely chopped fresh cilantro leaves and stems<p>1/2 large onion, coarsely chopped<p>1/3 cup olive oil plus more for brushing<p>6 garlic cloves, coarsely chopped<p>1 tablespoon …

Parmesan Chicken with Caesar Roasted Romaine

4 Servings<p>Prep Time: 10 min<p>Total Time: 20 min<p>Not only is this entire Parmesan chicken recipe in one pan—it comes with a built-in side dish of roasted romaine. Skeptical about roasted greens? Try it, and you'll be a convert.<p>March 2012Print<p>Ingredients<p>4 7-ounce skinless, boneless chicken breasts<p>Kosher …

Slow-Roasted Glazed Pork Shoulder

8 to 10 Servings<p>Prep Time: 30 min<p>Total Time: 12 min<p>For the most succulent results, use pork butt or shoulder with the bone in and the top layer of fat intact. It's sold whole but is more often divided into Boston butt or picnic shoulder sections. Either cut will do the job.<p>September …

The 10 Best Books Of The Year (So Far), According To Amazon

The editors at Amazon.com recently came out with a list of the Best Books of 2013 So Far, which ranks the best books released between January and June 2013.<p>"Customers looking for great summer reads will find an eclectic selection on the list this year, from the very best fiction to compelling …

Books

Red Wine-Braised Short Ribs

6 Servings<p>These short ribs are even better when they're allowed to sit overnight.<p>October 2011Print<p>Ingredients<p>5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces<p>Kosher salt and freshly ground black pepper<p>3 tablespoons vegetable oil<p>3 medium onions, chopped<p>3 medium carrots, peeled, …

Perfect Cast-Iron Skillet Chicken Thighs

2 to 4 main-course<p>Active Time: 35 min<p>Sophisticated enough for a Sunday supper yet quick enough for Wednesday's dinner, this master recipe is all in the technique. Cook the thighs skin side down in a cast-iron skillet to render out the fat and make the skin as crisp and, dare we say, delicious as …