Kansas City barbecue sauce, a rich tomato-based sauce that is just as sweet as it is spicy.
Chewy, curved sweet coconut cookies, like an flattened and then arched macaroon.
Seared flank or skirt steak, marinated first in a teriyaki marinade made with mirin, sake, and soy sauce, glazed with the sauce while cooking, and cut thinly against the grain to serve.
Simple tuna and white bean salad, a classic combination and so easy to make.
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Turkey thighs and legs slow cooked on low heat on a grill or BBQ, with a South Carolina mustard barbecue sauce.
Not all barbecue sauces are red. Enjoy this tangy South Carolina barbecue sauce made with yellow mustard, onions, vinegar, sugar, and cayenne.
Grilled polish sausage with sauerkraut and onions, simmered in beer, spiced with caraway seeds.
Broccoli rabe, blanched first to take the edge off the bitterness, then sautéed with caramelized onions, garlic, and a dash of chili pepper.
Leftover ham? Make a simple ham salad with diced ham, hard boiled eggs, sweet pickle relish, mayo, onion, celery, bell pepper, and mustard.
Sparkling punch spritzer made with vibrant pink rhubarb and accented with rosemary and lemon juice. Perfect for a spring brunch.
Angel hair pasta with a butter, cream, Parmesan sauce, and plenty of fresh vegetables - broccoli, zucchini, asparagus, snow peas, tomatoes, garlic and basil.
Classic Chinese American Kung Pao Chicken, with boneless skinless chicken breasts, sesame oil, chili peppers, ginger, and peanuts.
Savory cherry chutney-like compote made with fresh cherries, walnuts, shallots, rosemary, honey, and Port, to accompany pork, chicken, or duck.
Enjoy the bounty of cherry season with easy-to-make frozen yogurt made with fresh cherries.
Get your grill on with tuna kabobs, skewers of marinated fresh tuna, onions, bell peppers, and mushrooms.
Spice up your summer BBQ with a Creole potato salad, seasoned with spicy creole mustard.
American classic chili dog, grilled hot dog on a bun, smothered in ground beef chili sauce, sprinkled with cheddar cheese and onions.
Fennel salad with thinly sliced fennel bulb and a fresh mint vinaigrette.
Grilled flank steak with a sauce of assorted mushrooms, sautéed with butter and shallots and cooked down in a red wine reduction.
Classic French rabbit in Dijon mustard sauce, or Lapin à la moutarde.
Homemade focaccia bread, dimpled Italian flat bread, flavored with olive oil and rosemary.
Seared thick sea scallops served with a simple asparagus and butter sauce.
Classic Spanish tortilla, or a Spanish potato omelette, with the emphasis on potato. Thinly sliced potatoes, fried in olive oil, layered in a pan, covered with beaten eggs, and cooked.
Italian sausages cooked with bell peppers, sweet onions, crushed tomatoes, and garlic. Served in a hoagie roll or over pasta or polenta.
Homemade cinnamon ice cream with a custard base, cream, milk, sugar, and cinnamon.