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magazine coleslaw with remoulade dressing
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A good slaw is a thing of beauty.
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An oil-and-vinegar dressing keeps this slaw from feeling heavy and greasy, and the spiciness is a good counterpart to sweet notes in barbecue sauces.
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When you need a flavorful and quick option for the grill, these garlic-yogurt-marinated tiger prawns (or extra-jumbo shrimp!) are your answer.
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Hillstone’s signature slaw is made with the restaurant’s own pickle relish, which can be purchased at any of its locations, but it’ll work with a store-bought brand.
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Relajo is the foundation of many Salvadoran dishes; this version of the spice mix has bay leaves, achiote, chiles, cumin seeds, sesame seeds, and pumpkin seeds.
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This coleslaw dressing recipe is a classic with a kick, thanks to the horseradish.
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This rémoulade recipe is a great and more colorful substitute for traditional tartar sauce.
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This is a spicy slaw, but charred scallions give it deep, toasty flavor.
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Gently poach shrimp, then marinate them in the rémoulade for at least 2 hours or overnight to allow the flavors to meld.
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Packaged broccoli slaw is the shortcut to making quick work of this light and crunchy salad, a perfect counterpoint to rich, bold dishes.
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Trimming a generous amount of the stem from the brussels sprouts makes it quite a bit easier to tease apart the leaves for this winter slaw recipe.
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2.6
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This classic Rémoulade sauce recipe comes from New Orleans—where else? And it's ready to have fried food dipped in it.
2.6
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Cubes of boneless short rib are begging to be spiced, skewered, and grilled off to be your next quick any-night meal.
4.5
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Umami lovers rejoice. This savory vegetarian mushroom galette recipe features mushrooms two ways: in a rich duxelles-style spread and scattered over the top.
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While this cooking project requires effort and some special equipment, even a novice can achieve pro results.
3.7
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