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 baguette for this iconic Vietnamese sandwich 'should be light and airy, with a very delicate crumb that does not fight you, but just frames the sandwich.'
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.
We make zero claims as to the authenticity of this dish, but we do know that it's extremely tasty! We love how the tortillas get soft and chewy during cooking, absorbing some of the salsa and providing the perfect vehicle for lots of oozy cheese. This is one of our go-to meals when we're out of ideas, and it always hits the spot.
This Mexican Chicken Casserole with Charred Tomato Salsa recipe contains corn tortillas, cooked chicken, shredded monterey jack cheese, feta cheese, frozen corn kernels and more.
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.
This Stir Fried Brown Rice with Sliced Sirloin Steak and Peas recipe contains coconut oil, brown rice, sirloin steak, frozen peas, swiss chard and more.
Pizza toppings and panini fillings are virtually interchangeable. Anything that is good on a panini will be just as delicious on top of a pizza. Case in
It's the fresh shiitake and oyster mushrooms paired with shallots that make this quick pasta a hearty supper, and the light but flavorful broth makes for a nice change from your typical weeknight red sauce.
This Mediterranean-style omelet is ideal for a leisurely weekend breakfast. And it's low in cholesterol because it's made with refrigerated egg product.
