F.N.SharpNo ratings yet1 tablespoon olive oil1 tablespoon unsalted butter3 large white onions (halved and sliced into ¼-inch pieces)1 large shallot (halved lengthwise and sliced into ¼-inch pieces)½ teaspoon kosher salt½ teaspoon freshly ground black pepper¼ cup dry white wine or dry vermouth12 oz. sour cream (left at room temperature for 20 minutes)8 oz. cream cheese (softened)1 tablespoon Worcestershire sauce1 teaspoon hot sauce½ teaspoon onion powder2 teaspoons thinly sliced fresh or dried chives
F.N.SharpNo ratings yet2 teaspoons hot smoked paprika2½ teaspoons ancho chili powder (divided – see directions)1 teaspoon onion powder1 teaspoon garlic powder1 teaspoon kosher salt (divided in half)1 (2 lb.) frozen boneless pork roast*1¼ cups chicken broth1 cup barbecue sauce½ cup beer (preferably a golden ale or similarly light summery beer)2½ tablespoons apple cider vinegar3 large Napa cabbage leaves (ribs removed and leaves sliced into ribbons)1/3 cup finely diced cucumber3 medium radishes (diced)½ jalapeno (diced with ribs and seeds removed)1 tablespoon lime juice1 tablespoon extra-virgin olive oil
F.N.SharpNo ratings yet2 sticks softened Butter1 cup Brown Sugar1/2 cup White Sugar2 Eggs2 1/4 cup All Purpose Flour1 tsp Baking Soda1 tsp Kosher Salt1 tsp pure Vanilla Extract1/2 cup chopped Dates1/2 cup Pistachios1/2 cup candied Apricots1/4 cup Coconut Date Almond bar1/4 cup Sprinkles
F.N.SharpNo ratings yet1 tsp Kosher Salt1 tsp Chili Powder1 Lime2 oz Tequila4 oz Tomato Juice½ oz Lime Juice4 dashes Worcestershire Sauce2 dashes Cholula Hot Sauce2 dashes Tobasco hot sauce1 pinch of Salt1 pinch of Ground Black Pepper1 Bacon Swizzle Stick
F.N.SharpNo ratings yet8 ounces room temperature Cream Cheese1 stick room temperature Unsalted Butter3 cups sifted Confectioners' Sugar2 tbsp fresh Orange Juice1/2 cup pure Maple Syrup1/2 tsp pure Vanilla Extract1/4 to 1/2 cup Heavy CreamPinch of Kosher Salt