Cherry-Glazed Baby Back Ribs; Jackknife Sandwiches; Smoked Pimento Cheese; Vegetables à la Grecque; Dan Barber’s Scrambled Eggs; Sesame Fried Rice With Spring Vegetables and Egg; Blueberry and Goat Cheese Toast With Lemon Thyme Butter; Candy Chicken; Grilled Corn and Scallion Toast With Cilantro Crema; Lemon and Apricot Cinnamon Chicken; Lemon Sponge Pie; Mushroom Toast; Roasted Tomatoes and Avocado on Toast; |
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Goran Kosanovic for The Washington Post |
Cherry-Glazed Baby Back Ribs |
In San Antonio at Two Bros. BBQ, pitmaster Laura Loomis serves baby back ribs in a cherry glaze; this recipe makes a cross between a sauce and a glaze that can be served at the table. |
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Deb Lindsey for The Washington Post |
Jackknife Sandwiches |
This deeply smoky sandwich is the popular alternative to pulled pork at Char Bar Smoked Meats & Amusements in Kansas City. |
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Goran Kosanovic for The Washington Post |
Smoked Pimento Cheese |
Smoked cheddar, fire-roasted peppers and herbes de Provence go into this cheffy makeover of the Southern classic that is common to contemporary barbecue. |
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Dan Barber’s Scrambled Eggs |
This is Dan Barber’s revised version of the scrambled eggs that changed his life as a child — and a more luxurious dish than what most of expect when we hear “scrambled eggs. |
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Candy Chicken |
Here, apricot preserves plus other pantry-friendly ingredients make a coating for wings that, regardless of the name of this dish, is not overly sweet. |
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Lemon and Apricot Cinnamon Chicken |
This is a happy jumble of flavors in which there’s just enough cinnamon to perfume the dish rather than carry it in the direction of something sweet; the blend of red and black peppers gives it depth. |
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Lemon Sponge Pie |
This tart dessert gets its name from the consistency of the baked filling, which seems like a combination of moist spongecake and creamy custard. |
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Mushroom Toast |
The preparation couldn’t be simpler, and yet the result is elegant enough to serve as a dinner party starter as well as for a special brunch; it’s rich, you bet. |
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