Mix all ingredients except chicken thighs in shallow glass or plastic dish. Add chicken; turn to coat with marinade. Cover and refrigerate at least ...

TO SERVE Dip chilled spare ribs in barbecue sauce; char grill until heated through. Slice; arrange on heated plate. Slice sausage in half; arrange ...

Place chicken wings, disjointed, in large flat pan. Combine other ingredients and pour over chicken. Let stand for at least 1 hour or overnight. Be ...

TO SERVE Slice ribs in half lengthwise; arrange with warm salad on one side of plate. Place stuffed chayote on other side. Place bone potato at ...

Cook ground beef, onion and celery in nonstick Dutch oven, stirring frequently, until beef is brown; drain. Stir in remaining ingredients; break up ...

Cook ground beef and onion in nonstick Dutch oven, stirring frequently, until beef is brown; drain. Stir in bulgur, water, mint, oregano, salt and ...

Cut tongue across grain into 1/16-in.-thick slices, allowing two slices per portion; trim slices into discs using 2-1/2-in. round cutter. Combine ...

Place marrow and salted water in large bowl. Cover; refrigerate for 24 hours. Remove marrow; place in chilled blender or food processor. Add half of ...

Place clarified butter in heavy saute pan; heat to smoke point. Season rabbit legs with salt and pepper; place in smoking butter. Sear quickly until ...

Heat olive oil in small braising pan; add legs and cabbage. Sear on all sides until brown. Remove from pan; reserve. Add bacon to pan; saute. Add ...