Use this easy sauce of capers, parsley, and shallots to top everything from grilled meats and fish to a steak sandwich. Don’t confuse it with Mexican salsa verde, made from tomatillos and chiles; it’s just not the same thing!
Corned beef, sauerkraut, and melted cheese in crispy potato skins.
An oven-to-grill method transforms these ribs from an all-day project to an easy dinner for a cookout crowd.
France’s version of the brownie.
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