This here chowder has a slap-ya-booty punch of smoked paprika so grande, you won’t even believe what’s happening to your body, much less your miiiieeeeennnnddd.
Warm, coin-shaped slices of pan-fried carrots, white alubia beans, and chopped dill tossed with a tangy-sweet lemon shallot dressing. It tastes good the day you make it, even better the day after.
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.
School starts again next week and the air should start to smell of freshly sharpened number two pencils and peanut butter and jelly sandwiches (although I hear that the Teacher Supply Warehouse is ...
Everything you love about lasagna, including the ground beef, tomato sauce, melted cheese, green peppers and hearty noodles, without the labor-intensive layering.
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,...
