Here is the way sauce is made for the famous American Royal cook-off in Kansas City–or at least this is my take on the subject. It is truly a finishing sauce and should not be used as a marinade or a basting sauce as it might burn. Of course, spread it liberally over ribs just off the grill and serve plenty on the side
Lamb is by far the most popular meat in the country and it is prepared in several ways. Folktales say this is how Genghis Khan liked his lamb prepared while on his way through the country. If you prefer beef, it can be substituted, using a cut suitable for roasting.
This minestrone is so vegetarian it’s almost vegan (except for those pesky little orzos)! Serve it with a hamburger (just kidding—make that a veggie burger) or with a side salad and some crusty bread. Read Dave DeWitt's entire spicy spring soup article here.
This highly aromatic Burmese sauce is commonly used to heat up Southeast Asian curries. Shrimp or prawn paste may be substituted for the fermented dried fish if you can't find it at the Asian market. In a pinch, use canned anchovy fillets.
When chile growers Joe and Martha Lujan of Las Cruces, New Mexico were kind enough to show Harald and his wife Renate around their chile fields and roasting facility, Martha fixed them this tasty snack. Joe had just roasted a batch of green chiles, and Martha took some to the kitchen, stuffed them with Longhorn cheese, wrapped them in a tortilla and heated them in the microwave.