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.
I pulled together a healthy, vegetarian (actually, this one will satisfy those who prefer vegan, too) soup for dinner. Truth be told, I needed something light after a weekend of hot gravy sandwiches
The capers and parsely complement this mild fish quite nicely and I often find myself slurping up the sauce and last slivers of fish with a soup spoon.
When I was a child, steak houses always had something called minute steak - as in minnit - on the menu, economically attractive portions that needed a mere 60 seconds…
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,...
This is a forgiving and crowd-pleasing appetizer that you can easily modify by using different seasonal toppings. You can prepare the polenta up to 2 days in advance, and the tapenade up to 3 days. On the day of your party, simply broil the polenta squares and top them with the tapenade.
