I've been cooking silverside for years but I found the tastiest way of doing it is in a slow cooker. It's easy to do and it can be cooking away while your at work.

I found 12 of the most perfect, mouth watering, pizza recipes out there that will have you drooling just thinking about them!

Recipe: Easy, same-day peasant bread recipe by Alexandra Stafford.

Beef and Broccoli can be so hit and miss, right? Sometimes it's transcendent, other times it's gloopy and chewy. I've figured out the secrets! If you're a Chinese food lover, make this easy homemade Beef and Broccoli recipe for a healthy dinner that's faster (and cheaper) than takeout! A few Asian pantry staples are all you need to make this stir fry that is seriously SO GOOD. Healthy (check) one-pan meal (check) done in less than an hour (check!) Make it with 20 minute Rice or Cauliflower Rice!

This really easy vegetarian moussaka is the comfort food you need in your life. It's gluten-free and packed with satisfying lentils. Each serving provides 347 kcal, 17g protein, 45g carbohydrates (of which 11g sugars), 9g fat (of which 5g saturates), 9g fibre and 1.1g salt.

At the end of the summer, we had an abundance of tomatoes and zucchini from our garden so I had been been brainstorming on how I could incorporate both into a delicious summer meal. I came up with what I call Haddock Bruschetta... yum! I typically browse recipes for some inspiration and either follow one exactly or alter/combine a few together. This one, however, I actually made it up as I went, and I was surprisingly impressed. Haddock: 2 1/4-1/2 lb. haddock fillets 1-2 tbsp. olive oil 1/4-1/2 cup of bread crumbs 1/2 tsp. garlic powder 1/4 tsp. salt 1/4 tsp. pepper Bruschetta Mixture: 2 tomatoes from our garden, diced 1/4 cup fresh cilantro, chopped 1/4 cup fresh parsley, chopped 1 tbsp. fresh squeezed lemon juice 1 tbsp. olive oil 2 garlic cloves, minced 1/2 tsp. paprika 1/4 tsp. salt 1/4 tsp. pepper Sauteed Zucchini: 1 zucchini from our garden, quartered a little olive oil, garlic, salt and pepper 1. Preheat oven to 350 degrees 2. Drizzle olive oil over haddock fillets (both sides) 3. Combine bread crumbs, garlic powder, salt and pepper 4. Sprinkle bread crumb mixture over haddock fillets (both sides) 5. Bake in preheated oven for 15 minutes 6. In the meantime, combine bruschetta ingredients and mix in separate bowl 7. After the fish bakes for 15 minutes, remove from oven and top with bruschetta mixture 8. Bake for 10 more minutes 9. Saute zucchini on medium heat for approx. 10-15 minutes 10. Serve and Enjoy! *** I used zucchini just because I was trying to use it up, but this meal would also be great with some cooked quinoa/brown rice or a small side of garlic bread. ***

Pebre is a mild salsa that is found on every table in Chile.

There are always tons of green beans at the farmers market and they're usually really cheap but we never really knew what to do with them so we wouldn't buy them very often… and then one day we just decided to try them and see what happens. I scoured the internet for recipes and then decided to combine what I liked about all the recipes I found and now I have developed, what I am certain, is the most delicious way to cook green beans! First cut the ends off the green beans and chop up some garlic. I use butter, olive oil, and chicken broth to cook them. So easy and so delicious! Drizzle 2-3 tablespoons of olive oil in the pan and melt 3-4 tablespoons of butter over medium high heat. Wait for all the butter to melt and look foamy. Next, add the chopped garlic. Let the garlic cook for 2-3 minutes and then add the green beans. Stir them around and get them as flat as possible in the pan. Cook them until they turn bright green. Then add some salt and pepper. And cook for a couple more minutess, stirring occasionally. Next, add enough chicken broth to cover them and stir. Let it come to a rapid boil. Next, cover them and turn the heat to medium low, venting the pan so steam can escape. Cook for 15-20 minutes or until most of the chicken broth has cooked out. Serve warm. - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Green Beans Ingredients: 1 lb. fresh green beans 3-4 cloves of garlic 2-3 tbsp. olive oil 2-3 cups of chicken broth 3-4 tbsp. butter Salt and pepper to taste Directions: 1. Drizzle 2-3 tablespoons of olive oil in the pan and melt 3-4 tablespoons of butter over medium high heat. 2. Wait for all the butter to melt and look foamy. 3. Next, add the chopped garlic. 4. Let the garlic cook for 2-3 minutes and then add the green beans. 5. Stir them around and get them as flat as possible in the pan. Cooke them until they turn bright green. 6. Then add some salt and pepper. 7. And cook for a couple more minutes, stirring occasionally. 8. Next add enough chicken broth to cover them and stir. 9. Let it come to a rapid boil. 10. Next, cover them and turn the heat to medium low, venting the pan so steam can escape. Cook for 15-20 minutes or until most of the chicken broth has cooked out. Serve warm.

Instant Pot Chickpeas. Easy, foolproof method for cooking dry chickpeas in your Instant Pot (or pressure cooker) less than 1 hour - no soaking required! Flavorful, creamy, and a million times better than canned.

Easy vegan carnitas tacos made using jackfruit! The perfect weeknight dinner for the whole family!

An irresistible snack or appetizer, pump up your edamame with this sweet and spicy glaze!

I have been gluten-free for more than 10 years now and one of the biggest things I missed was sourdough bread! I made my own sourdough starter from scratch and then embarked on making my own gluten-free sourdough. There were many recipes out there that had so many obscure ingredients, and I found myself liking

How to make delicious crispy waffles without baking powder!

When I was growing up, we would have squash quite often as a side with dinner. Of course it was fried,because well, back then that’s what most southerners did….. fried everything. That or fou…