Regardless of any opinions we might have about the Mediterranean Diet, this stuffed pork loin with a Mediterranean flair is right up our alley. The recipe for
Who needs a paella pan? A large skillet stands in for the wide, shallow two-handled cookware in this quick veggie-laden version of the classic Spanish rice dish.
Continuing on the theme of the delicious southwest flavors, please let me introduce to you my new favorite salad. Oh, this salad. I could wax poetic about it’s lovely qualities. But I won’t. Lucky for you.
Slicing mushrooms on the bias, angling the knife, rather than cutting perpendicular to the cutting board makes for broader but not thicker slices and a professional-looking presentation.
Cooked radishes taste a lot like turnips, their Brassicaceae cousins, but with a milder flavor. If your radish greens look bug-eaten or browned, substitute watercress or arugula in the recipe.
