This is pungent and flavorful so expect your kitchen to be full of the aroma for maybe even a little longer than you'd like. This is a great easy recipe for fans of bold and complex food–add rice to take in some of the heat and soak up the sauce.
Recipes »Green Curry Cod
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Recipes »Tiny Cockles And Fresh Tomatoes Over Linguine
I was surprised to discover that you can in fact store mussels in your fridge for a day or two until you are ready to cook them. We both survived eating this, so we're living proof, although I do think we had a few more closed shells than usual.
Either way, fresh or on hold, this is a very refreshing and tasty dinner that's perfect for a quick meal after a long work day that looks and feels like a weekend meal you spent all day on.
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Posted on March 12, 2007
Recipes »Sylvia’s Barbecued Ribs
There are a few things I usually won't even bother to try and make on my own, ribs are one of them. Most recipes usually require a BBQ, which is not feasible in my apartment, but these babies are baked and despite a long prep time (a whole day of marinating and two hours cook time), a fairly simple ordeal.
The results betray this fact: this is a delicious, restaurant caliber dish that I could not believe I had made myself. Share with friends, though, there will be plenty.
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Posted on March 5, 2007
Recipes »Yellow Pepper Soup
A recipe so easy even Jim could make it. This was a yummy soothing comfort meal while I was sick. The flavor of the bell peppers and potatoes meld perfectly. Garnish with olive oil and fresh chives.
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Posted on February 26, 2007
Recipes »Chicken Tetrazzini
I don't think any photo could convey the rich, earthy and delectable flavor of this Jamie Oliver recipe. I think the secret lies in the robust dried porcini mushrooms that are well worth the comparably high price (for mushrooms), don't be cheap and skimp them. On Fresh Direct, 2 ounces goes for 8 dollars, but you have plenty left over for other recipes.
This is the first dish I have tried from my new cook books and if it is any indication, I will be going through the entire book making everything Jamie tells me too. Honestly, this is an impressive dish, one of my new very favorites.
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Posted on February 19, 2007
Recipes »Blue Cheese Crusted Filet Mignon
How else to honor the decadence of the chocolate mousse dessert than with the decadence of a perfectly medium rare filet mignon crusted with blue cheese and a port wine sauce.
This was truly a meal for the books. And not one that is as difficult as the title suggests. If you are cooking at home for your loved ones or friends, this is a great option.
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Posted on February 12, 2007
Recipes »Red Reno Chili
Joe & Shirley Stewart won the ICS World Championship and over $100,00 in prizes in championships throughout the west in 1978 for this chili recipe, and they deserved to. Made from ingredients you most likely have in your cabinets save for one: MSG. Hey, it was before anyone knew it was bad for you. Today it's considered “optional”.
What's not optional: a dollop of sour cream and shredded cheese to perfect perfection. Beware though, this is greasy, beefy chili, not for the faint stomached. You may want to drain the grease, a step not in the original recipe.
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Posted on February 5, 2007
Recipes »Corn Pudding
Oh my lord! I love having a kitchen again and this was the first thing I cooked and, oh lord, I loved it too!!
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Posted on January 29, 2007
Recipes »Red Tomatillos Enchiladas
Yes, I know “red tomatillos” is non sense talk. Tomatillos are green! But when you can't find tomatillos in the winter in New York, improvise. In this case, I used regular red tomatoes in this recipe and the results were (I have to say) pretty spectacular.
For the enchiladas, I used flour tortillas, chicken cut in strips with lemon juice, cumin, lots of garlic, and salt and pepper. After the chicken is cooked through, pile into tortillas, add lots of monterey jack pepper cheese. Smother with sauce then add more cheese. Bake until all the cheese is melted. Serve with beans and rice.
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Posted on January 22, 2007
Recipes »April’s Chicken Fried Rice
I will admit, I used precooked rice for the recipe, but if it saves the dish from the horror of burnt rice or the embarrassment of undercooked rice, I will make certain concessions. And this is a dish worth saving.
Ten times fresher and easier on the tummy than from a greasy restaurant, this is a great side dish or main that will reopen your eyes to the sometimes less than stellar dish standby. You could add seafood or beef too if you want.