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Apricot-Ginger Sprinkles

(Southern Living, October, 2007)

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Arancini (Crispy Risotto Balls)

(Eat Street, Episode: The Truck Stops Here, Season: 3)

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Aromatic Himalayan Salt

(Monterey County Herald, July, 2009)

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Artful Garnish

(Southern Living, March, 2010)

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Arugula, Feta, and Mint Relish

(Everyday Food, June, 2010)

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Ash-Roasted Garlic

(Sunset, May, 2013)

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Asiago Frico

(Martha Stewart Living, July, 2002)

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Asian Bar Mix

(Food & Wine, November, 2007)

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Asian Blend

(Coastal Living, November, 2002)

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Asian Citrus-Ginger-Sesame Marinade

(Fine Cooking, August/September, 2012)

Most Asian-style marinades are heavy on soy sauce, but it’s used just as an accent in this bright, citrusy marinade. Confectioners’ sugar may seem an odd ingredient here, but it’s an ideal substitute for granulated sugar because it dissolves so easily. This marinade is great for steak, pork, chicken, fish (especially salmon), shellfish, vegetables (especially asparagus and zucchini), or pineapple.
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Asian Dry Rub

(Cooking Light, May, 2007)

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Asian Five-Spice Rub

(Food & Wine, June, 2006)

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Asian Flavor Booster

(Health, July, 2013)

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Asian Rub

(Cooking Light, July, 1997)

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Asian Rub

(Food & Wine, June, 2011)

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Asian Taco Cups

(Holiday on the Rocks, Episode: Holiday on the Rocks, Season: 1)

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Aunt Peggy’s Potpourri

(Paula’s Home Cooking, Episode: Slow Cookin’, Season: 9)

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Avocado Bravado

(Washington Post, May, 2006)

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Avocado Cream

(Cooking Light, July, 1998)

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Bacon and Chive Breadcrumbs

(Cooking Light, March, 2013)

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Bacon Candy

(Food & Wine, December, 2012)

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Bacon Marmalade

(Southern Living, October, 2012)

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Bacon Pimiento Cheese

(Southern Living, July, 2009)

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Bacon-Shallot Topping

(Cooks Illustrated, November/December, 2012)

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Baharat Seasoning

(Bon Appétit, January, 2011)

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