|Prep Time||10 minutes|
|Cook Time||30 minutes|
|Total Time||40 minutes|
This recipe is adapted from the July/August 1994 issue of Cooking Well.
|¾||cup strong brewed coffee|
|¼||cup mild molasses|
|2||Tbsp. orange juice|
|2||Tbsp. apple-cider vinegar|
|2||tsp. whole-grain Dijon mustard|
|1||Tbsp. Worcestershire sauce|
|2||tsp. red pepper flakes|
This content is from the Meera S.T. Vargo collection.
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Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry
Five ideas each month for eating better