Paola Briseño-González shows off the beautiful floral flavor of toasted almonds in this weeknight-friendly sauce, which pairs really well with sweet kabocha squash.

The Chile Crisp recipe will yield more than you need for the cabbage — keep a jar in the fridge for spooning over vegetables, fried eggs, or even vanilla ice cream.(You can find the urfa biber for the chile crisp online at burlapandbarrel).

Caraway-chile crisp may be stored in an airtight container in the refrigerator for up to 3 months.Cabbage can be marinated up to 24 hours in advance.. Save.Greg Dupree / Food Styling by Kelsey Moylan / Prop Styling by Josh Hoggle.Whether you’re cooking over.

, the grill is your ticket to quick, consistently delicious meals.Not sure where to start?

Let these Food & Wine favorites inspire your summer dinners and cookout menus.

From smoky sausage patties to flame-kissed corn ribs, these are our readers’ most saved grilled dishes on MyRecipes.. Love any of these recipes?In a large saucepan, heat the 1 tablespoon of olive oil.

Add the bacon and cook over moderate heat until starting to brown, about 4 minutes.Add the carrot, onion, garlic and rosemary and cook, stirring occasionally, until softened, about 5 minutes.

Add the stock, cover and simmer over low heat until the carrot is tender, about 6 minutes..Meanwhile, in a medium saucepan of boiling salted water, cook the pasta until al dente.