Savory brown sauce bejeweled with colorful veggies, chicken, and rice noodles make these drunken noodles (Pad Kee Mao) a fantastic 15-minute meal you can whip up any time!

Juice lemons. Spoon out capers. Heat pan. Cook scallops. Make sauce in same pan. Serve.

These ricotta gnudi are incredible: a thin layer of semolina pasta surrounds a core of creamy, explosive sheep's milk ricotta all served in a brown butter-sage sauce.

This arancini recipe is made with white wine, pea, and ham risotto with a mozzarella center in a crisp, fried coating for an easy Italian appetizer.

For loads of Asian-style flavor in this dish, you’ll sear tofu in savory sesame oil until delightfully crisp, then toss it with tender carrots and an umami-rich combination of citrusy ponzu and soy-miso sauce. It’s all complete with a verdant duo of roasted broccoli and shishitos (which tend to be mild, but can be hot!).

Carciofi Alla Giudia (Jewish-Style Fried Artichokes) are crispy, golden brown deep-fried artichokes simply seasoned with salt and lemon.

Comforting recipes you've been craving. - by Livia Gamble

Not sure how to wear a wool coat? We rounded up easy ways to style this winter coat. Plus, we shopped out the best wool coats at every price point.

Popular Japanese appetizer with a delicious kick! This Chicken Karaage with Sweet Chili Sauce is bite-size chicken thighs deep-fried to a golden brown and coated in a delightful sweet chili sauce. You‘d be bowled over by this sweet and spicy version of Japanese fried chicken.

Classic Crème Brûlée enhanced with the brown sugary richness of cookie butter!

Black pepper chicken is a tasty Chinese American dish combining a Chinese takeout-style brown sauce with a good amount of black pepper.

These authentic gluten free 'pop tarts' toaster pastries have the same shortcrust pastry and warm, sweet cinnamon filling you remember. Bring them back!

This One-Pan Roasted Chicken with Fennel recipe is a simple and comforting way to feed your family and friends. Chicken thighs roasted with blood orange slices and fennel bulbs is not only delicious but also visually impressive.

A Primavera chegou finalmente! E com ela vieram os dias mais quentes e luminosos. Dias que, estivéssemos nós numa situação normal, nos convidariam a sair de casa, a usufruir mais do ar livre, a estar em contacto com a Natureza, juntar a família e os amigos para fazer um piquenique e dar longos passeios. Dias que já convidam a dar um saltinho até à praia, a usufruir de uma esplanada enquanto colocamos a conversa em dia e matamos saudades daqueles com quem não estamos há tanto tempo. Por enquanto nada disto é ainda possível. Mas a Primavera trouxe também aquele recomeço de que todos necessitamos e, lentamente, enquanto ainda nos adaptamos à "nova" realidade, vemos surgir aquela luz ao fundo do túnel que vem carregada de esperança. Em breve tudo voltará ao normal. Em breve poderemos voltar a abraçar aqueles que gostamos, voltaremos todos a ter a liberdade de outrora. Enquanto esses dias não chegam, aproveitem o sol que brilha lá fora, tirem a mesa para a varanda ou jardim e usufruam de uma refeição no exterior, tomem o pequeno almoço lá fora, estendam uma manta e leiam um livro enquanto ouvem os pássaros a cantar alegremente, sintam a Natureza em todo o seu esplendor. Com a Primavera chega também a Páscoa que, pela segunda vez, não poderá ser celebrada de forma normal. Esta seria uma altura de juntar a familia à volta de uma mesa farta, de saborear os pratos típicos e as iguarias de cada região. Não sendo possível, celebremos da forma possível e nas nossas casas, mas nunca deixando cair a tradição. Vamos para a cozinha preparar com amor aquele prato típico que já era feito pelas nossas avós e pelas nossas mães. Vamos fazer aquele folar especial, receita de familia que já atravessou gerações e que nunca pode faltar na mesa. Ou preparar aquela receita nova que há tanto tempo queríamos experimentar. A receita de hoje é uma sugestão um pouco diferente, uns pãezinhos doces para a Páscoa. De origem inglesa e tradicionalmente comidos na sexta-feira santa, os Hot Cross Buns são uns pães bastante aromáticos, preparados com passas e especiarias. A cruz desenhada na superfície dos pães simboliza a crucificação de Jesus Cristo, daí esta receita estar relacionada com a Páscoa. Existem várias versões destes pães doces que podem levar na sua composição pepitas de chocolate ou maçã. Há também quem faça um único pão numa forma rectangular, em vez das pequenas bolinhas separadas. A minha versão é feita com a Farinha de Trigo e Alfarroba da Nacional, a marca centenária que sempre esteve presente nas minhas Páscoas. Esta farinha, que combina a vagem da alfarroba e o grão do trigo, tem um sabor característico, único e adocicado e foi desenvolvida para todos os usos culinários. Já vem misturada nas proporções certas e é perfeita para fazer pães e bolos, tartes, panquecas, bolachas ou biscoitos. Resulta perfeitamente bem nestes Hot Cross Buns conferindo-lhes um sabor ligeiramente achocolatado e irresistível. O melhor mesmo é experimentaram a receita que também está disponível no site da Nacional, juntamente com tantas outras deliciosas sugestões. Hot Cross Buns de Alfarroba Ingredientes: | 500 g de Farinha de Trigo e Alfarroba da Nacional | 70 g de açúcar baunilhado | 1 c. (chá) de canela | raspa de 1 limão | 1 pitada de sal | 11 g de fermento de padeiro seco | 50 g de manteiga amolecida | 250 ml de leite morno | 1 ovo | 100 g de sultanas | 75 g de farinha de trigo | 75 ml de água fria | geleia, xarope ou mel p/pincelar Preparação: 1 . Prepare a batedeira com o gancho de amassar. Na taça coloque a Farinha de Trigo e Alfarroba da Nacional, o açúcar, a canela e a raspa de limão. Numa das extremidades coloque o sal e na extremidade oposta o fermento seco. 2 . Adicione a manteiga, o leite e o ovo ligeiramente batido e amasse durante 5 minutos. Adicione as sultanas e amasse durante mais 10-15 minutos. 3 . Transfira a massa para uma taça untada com azeite, cubra com um pano ou película aderente e deixe levedar durante 2 horas. 4 . Transfira a massa para uma superfície ligeiramente enfarinhada e divida em 12 porções iguais. Forme pequenas bolas com cada uma das porções de massa e disponha-as sobre dois tabuleiros formados com papel vegetal. Cubra as bolas de massa com um pano e deixe levedar 1 hora. 5 . Pré-aqueça o forno a 200ºC. Misture a farinha de trigo com a água e transfira para um saco de pasteleiro ou equivalente, com uma ponta bem fina. Com esta massa forme uma cruz em cada uma das bolas. 6 . Leve os tabuleiros ao forno cerca de 15-20 minutos, ou até as bolas ficarem bem douradas. Retire e enquanto ainda estão quentes, pincele com geleia, xarope ou mel.

Cou cou, also known as fungi is Barbados' national dish. This savory cornmeal dish is best served with this Caribbean style Brown Stewed Beef.

This recipe comes from Delia Smith. It will make about 12 thin pancakes. The British pancake is very similar to a crepe and is traditionally served with lemon and sugar.

I'm sure it happens to everybody. I know, self-assuringly, that I'm not alone on this... I'm sure that once in a while, we all come across a recipe, a "trick" really, that gets us so excited we forget to reasonably doubt and then it fails on such an epic proportion that we quiver at the sight of...

Cou cou, also known as fungi is Barbados' national dish. This savory cornmeal dish is best served with this Caribbean style Brown Stewed Beef.

This Salted Caramel Apple Dutch Baby is a breakfast wonder that is so simple to make you'll wonder why every morning doesn't start with a dutch baby. Loaded with sweet apple slices and drizzled with warm salted caramel this decadent breakfast recipe doubles as dessert any day of the week.

These vegan Yorkshire puddings are crispy on the outside and fluffy on the inside and use no eggs or animal products. They are fairly easy to make once you get the knack and they are ready in under an hour for a quick and tasty side. Serve them with a delicious vegan roast dinner slathered in Brown Mushroom Gravy!

Gojas are a festive hand pie with a filling consisting of grated coconut sweetened with brown sugar flavored with warm spices like cinnamon, cardamom, and nutmeg.

Une tartine aux accents belges, qui met à l'honneur l'accord entre le fromage et le fruit (le sirop de liège est une réduction de jus de fruits).

Follow Alton's Brown recipe for foolproof Sushi Rice from Good Eats on Food Network, and let rice vinegar, sugar and salt take ordinary rice to tasty heights.

A simple, authentic grilled Japanese farm style teriyaki Bowl that can be made with chicken or Portobellos. The chicken will need to marinate 4-12 hours. Serve with rice, cucumber salad, and avocado for a delicious Teriyaki bowl. Feel free to sub portobellos mushrooms for the chicken and make this totally vegan. ( See notes)

Enjoy eggs for breakfast, lunch and dinner with these delicious recipes.

This Dutch baby pancake recipe produces crispy puffed edges and a custardy interior, enhanced with brown butter both in the bake and drizzled on top.

It's a really good meal and it's made pretty quickly and easily - and I love it.

Recipes and adventures from a splendidly happy keto life

Don't let meat fester or be foraged in the fridge. Our Dinner Doctor Rachel Kelly suggests a rack of succulent solutions

If you have been following my blog for a while you'll know that, other than creating recipes of a veggie nature, I have had "a thing" for organic produce. In fact, it was organic food that was my first foodie passion, long before I even embraced going vegetarian again (and long before organic food was as accessible as

I love energy balls because they’re infinitely customizable and so easy to take on the go. I like to grab a couple straight from the freezer and pop them into a small glass jar to throw in my purse on busy days. They’re perfect for for tiding you over until mealtime, and this Triple Almond Energy Ball recipe is toddler-approved, too—just be sure to cut them up into small pieces as ball shapes are a choking hazard. Their rich, nutty  flavour comes from using whole almonds, roasted almond butter, and almond extract. A true triple threat!! You may recognize the flavour from my Triple Almond Thumbprint Cookies in Oh She Glows Every Day. I just can’t get enough of almond extract—I find it really heightens the flavour in almond-based recipes!

Soft-boiled eggs paired with a garlicky whipped ricotta and yogurt, topped with chili brown butter. Experience the magic of warm runny eggs and cold, creamy yogurt, creating a mind-blowing combination.

From the kitchen of One Perfect Bite...Those of you who remember waffles for dinner on Sunday night, will also recall tonight's feature recipe. While Welsh rarebit has fallen out of fashion, back in the day it made regular appearances on American tables. At its most basic, the dish is simple and consists only of toast over which a thick cheese sauce is poured. We are told that in 18th century England the poor ate rabbit, while in Wales, where rarebit originated, the population was so poor that rabbit was replaced with cheese. While I'm sure the story is apocryphal, it does help explain how the dish got its name. There are many versions of this recipe, some of which predate the settlement of colonial America, but they all share a common base of bread and cheese. The best of them are made with a sauce so velvety that, in theory, you'll forget there is no meat. More to the point, if you are fortunate enough to have one of the best versions, you won't care that there is no meat. This happens to be one of my favorite quick-fix meals and I make it often, using soup and a small green salad to round it out and make it substantial enough to serve as a light supper. For years, I used Jeff Smith's version of rarebit, but I when I stumbled on Alton Brown's recipe, which is made with a caraway rye bread, I switched my allegiance. These days, while it is probably overkill, I make the rye bread I use, so I can control the thickness of the rarebit base. I must also admit that I've become a bit of a cheese snob. While I'm not particular about its country of origin, I insist on using an aged white cheddar for the cheese sauce. I have a simple recipe for a light rye bread that I'll share with you tomorrow, but tonight I want to focus on the cheese sauce and the assembly of the rarebit. Please give this recipe a try. You will not regret it. Here is how this fabulous version of rarebit is made. Welsh Rarebit...from the kitchen of One Perfect Bite courtesy of Alton Brown Ingredients: 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup porter beer 3/4 cup heavy cream 6 ounces (approximately 1-1/2 cups) shredded well-aged cheddar 2 drops hot sauce 4 slices lightly toasted rye bread, about 3/4-inch thick Directions: Melt butter in a medium saucepan. Whisk in flour and cook, whisking constantly for 2 to 3 minutes, being careful not to let flour brown. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth, about 4 to 5 minutes. Add hot sauce. Pour over toast and serve immediately. Yield: 4 servings. Note: Grate your own cheese for this dish. Already shredded cheeses include potato starch or corn starch to prevent it from sticking. That starch can cause the dish to thicken too much. Older Posts One Year Ago Today: Two Years Ago Today: Cream of Tomato Soup Chocolate Covered Almonds Three Years Ago Today: Four Years Ago Today: Crock-Pot Golden Vegetable Soup Warm Beef and Cheese Dip with Pecans

Be it for your personal health, ethical reasons, or the love of our big old planet (hey hey, Earth Day), it seems like more of us are limiting our meat intake on the regular. Nikki Dinki, best known f

Parsi chicken dhansak is the quintessential comfort food. It is a yummy mixture of lentils, chicken, and well-blended spices served on Parsi brown rice.

What is brunch without a mimosa? It's just breakfast, right? These mimosas are a little extra, but super simple to make. The sweet raspberry simple syrup is the perfect complement to tart grapefruit juice, and the sparkling rose helps maintain that gorgeous blush pink color.