This succulent, spicy and just-a-little-sweet Asian beef is almost sinfully easy to prepare in the slow-cooker -no pre-browning, extensive preparation or complicated sauces- yet somehow yields incredibly deep flavours.
This recipe is so easy that I threw it together for a quick weekday lunch. I loved the flavor. I loved the consistency. And I loved the fact that they weren't really noodles.
Yes, these Mexican culinary wonders are a lot of work, and they take a lot of time. On the bright side, the work isn’t difficult and boy, is it worth it in the end.
A knock-off on this classic baked brown rice, I wanted a Spanish-style rice to compliment dishes such as this one. Taking a note from several recipes I’ve seen lately, I used rotel tomatoes to help with the heat and flavor.
Last week I participated in the first-ever Highbrow Cook Off, hosted by Highbrow Paleo (an online collection of citizen scientists, researchers, nutritionists, exercise physiologists, book readers,...
Leg of lamb is slowly braised with garlic, rosemary, onions, and vegetables until it is tender, moist, flavorful and falling off the bone. A white wine and broth sauce is leftover from the cooking process that tastes divine when spooned
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.
