This Red Beans and Rice is a great way to use your rice cooker, and gluten free too!
This week it™s Bramley Apple Week! What better excuse to celebrate this Great British cooking apple than by making a superb apple confit and enjoying it with a lovely piece of pork sourced fresh from our local butcher, Moen and Sons¦.
Delicious, savory dish using Roland Black Truffle Cream. Recipe yields a 9" cheese cake. Contributed by Chef Jerry Lanuzza, Department Chair of Culinary, Johnson & Wales University, Charlotte, NC
great version of one of my childhood classics for those allergic to eggs
Esta salsa que tiene origen coreano y un twist mexicano, es excelente acompañamiento para los dumplings coreanos o carnes. También se puede utilizar sobre arroz, agregando un toque picosito.
Spicy soup made w/ the odds and ends in your kitchen
This sambal is actually mum’s version. You can replace the french onion (bawang bakung) with bombay onion (bawang merah besar) or shallots (bawang merah biasa). Can be prepared the day before you make your nasi lemak.
In a large heavy-based pan, heat the olive oil. Brown the meat. Then add the garlic and tomato and stir. Add the wine and once evaporated, turn the heat down to a simmer and add the vegetable stock.
My mom used to make this for pot lucks and I always looked forward to it. This salad is just so crisp and full of flavour and such a welcome break from typical salads. It also displays so creatively, you will want a glass dish for it!
I had nothing in the fridge so made this simple lasagne thinking it was going to be a flop. Turned out, this was maybe the best lasagne I’ve ever made. No need to pre-cook noodles with this recipe. (9x9" lasagna: suitable for 2, with leftovers)
Cooking the beef in horseradish sauce gives it a tangy flavor.
This delicious recipe uses Arbroath Smokies - easy to find on the east coast of Scotland, not so much elsewhere. It will work just as well using other kinds of smoked fish, or leftover cooked fish.
This is a basic but very important step in Italian cooking
I got a bag of sorrel from the farm and found this recipe from JamieOliver.com, but I altered it a bit, as I usually do. It’s in the oven right now and smells awesome.
Long-braised smoked ham hocks with collards and spicy turnip greens. Kale can be substituted for the collards. Mustard or dandelion greens can replace the turnip greens. Perfect with mac n' cheese, beans, ribs, BBQ brisket, etc.
Auteur : Vincent Chatigny de l’émission Bouffe en Cavale. Cette recette est délicieuse et rapide.