Born to Grill: An American Celebration by Cheryl Alters Jamison and Bill Jamison

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    from Born to Grill: An American Celebration Born to Grill by Cheryl Alters Jamison and Bill Jamison

    • Categories: Dressings & marinades; American
    • Ingredients: brown sugar; paprika; ground cayenne pepper; chile powder
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Notes about Recipes in this book

  • Crunchy broccoli salad

    • PennyG on July 29, 2013

      Well, this would have been nice, but I glopped on way too much dressing! I didn't have 4 cups of broccoli and just eye-balled the ingredients. It really just needs a light coating of dressing. I will make this again and ensure I do not use too much dressing. This is a great salad to make the night before and take to work the next day without having to worry about packing dressing up separately.

    • kateiscoooking on April 12, 2017

      We had olives stuffed with marcona almonds so I used those instead. Great salad. Nice and light. We will absolutely make this one again

  • Green onion dip

    • Bloominanglophile on July 05, 2013

      A nice, easy dip--could have had a bit more flavor, though. Regardless, it made a nice addition to a crudité platter with crackers on the side. Do watch the onions on the grill--I had to turn my temp down to low in order not to burn the green tops.

  • Potluck macaroni and cheese salad

    • Rinshin on June 14, 2014

      This was good but nothing unusual or outstanding. I added few more ingredients ie eggs and thinly sliced cucumbers and deleted green peppers.

  • St. Louis Italian salad

    • Bloominanglophile on January 18, 2018

      My daughter needed an Italian salad to bring to a Teachers Work Day lunch that she helped host. So I found this on EYB, and it looked like it would fit the bill. My daughter was able to try some of it, and she has asked me to make it again, this time for our family.

  • Thyme-rubbed turkey kebobs with cranberry glaze

    • kgmom on November 25, 2024

      We made these for an early, still warm weather, Thanksgiving. Really good.

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  • ISBN 10 1558325794
  • ISBN 13 9781558325791
  • Published Feb 14 2004
  • Format eBook
  • Page Count 512
  • Language English
  • Countries United States
  • Publisher Harvard Common Press

Publishers Text

Now more than ever, Southwestern food is a hugely popular trend. As ingredients are becoming more readily available to at-home cooks, there is a great demand for simple, delicious, and authentic recipes that bring Mexican and Southwestern food to our own tables.In their James Beard Book Award-winning cookbook, authors Cheryl Alters Jamison and Bill Jamison combine the best of Mexican and Southwest cooking, bringing together this large region's Native American, Spanish, Mexican, and Anglo culinary roots into one big, exuberant book - The Border Cookbook. In over 300 recipes they explore the common elements and regional differences of border cooking. They offer classic and new recipes that typify cuisines known as Tex-Mex, New Mexican, Sonoran, Cal-Mex, traditional Mexican, Gulf cuisine, and Native American; and their easy-to-follow recipes are suitable for every meal, every day of the week.

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