In my opinion, salad is delicious in all it's forms (ok, except for those crazy grated carrot/raisin salads...not so much a fan of that salad variety, sorry to say). But sometimes it's a challenge to find a salad that is
On the way home from the farmer's market, Sarina and I joked that I wouldn't be able to resist playing with the molecular gastronomy toys, turning the zucchini into gel, the tomatoes into powd Herbivoracious
The traditional version of this classic Moroccan stew is made with homemade preserved lemons and involves a long cooking time. We've simplified the recipe by using lemon rind and juice to achieve the same subtle lemon flavor. Ours is also slow-simmered to yield a rich broth like the original's, but it's made in a fraction of the time. Since this dish is so saucy, it's best served over couscous.
Refrigerated pasta is a time-pressed cook's secret weapon, cooking up in a flash. Reserved pasta water will give your alfredo sauce the right consistency.
Reminiscent of a restaurant-style fish amandine, this recipe easily doubles to serve a small dinner party. Almonds add such a rich, nutty flavor to the tilapia that even the pickiest eater will think it is delicious. Serve with green beans and Mashed Red Potatoes with Chives.Prep: 5 minutes; Cook: 6 minutes
A lovely pasta dish topped with roasted sliced tomatoes and aromatics. Very simple and surprisingly delicious. I predict that you will want to make this dish again and again.
