You can make a quicker take on the classic Vietnamese noodle soup in just 30-minutes thanks to Andrea Nguyen's tips in this recipe.
A nourishing and revitalising dish, this Sherpa-style noodle soup from Santosh Shah is infused with warming spices.
Hungry? No? Don't worry, you will be in just a minute - we certainly are after collating the brilliant answers our STG Recommended Vendors sent in to the question "what's your favorite Jewish / Israeli / Yiddishe food?" It's an impossible question, with far too many answers, and the mouth-watering selection below is certainly food for thought (see what we did there? Sorry!) One thing that is absolutely striking is that almost everybody mentioned the heart and significance that goes into Jewish cooking, the echoes of times gone by in each meal, and each family's very slight variant on that recipe, the food of our culture keeping us together when we are a diaspora, the eclectic melting pot of flavours and backgrounds, of places we've visited and called home - and the love passed down in families, l'dor va'dor- from generation to generation.
This post was done solely to document the fact that today the brown boy and I were foolish enough to think we can pull off a rendezvous between 2 different timezones (11AM in mine, 1AM in his). I end…
Ginger sweet potato and coconut milk stew is super flavourful, beautiful, and extra hearty with kale and lentils. Quick vegan dinner recipe!
Venetian brioche with custard: crisp and delicious, They can also be filled with cream for an even more good snack. Recipe step by step with yeast or brewer's yeast.
As a mom of many littles, there’s nothing better than a *5-minute prep time* recipe for a filling weeknight dinner that never ceases to please the family. I’ve made this many times in both a slow cooker and an Instant Pot, so feel free to use whichever version works best for you.
A classic Hungarian dish, paprika pork is served over buttery egg noodles for a hearty, homemade dish that won't take up too much of your valuable time at the stove.
Find joy in retired life by creating a retirement routine. Design a weekly plan with the goal of dedicating time to the things you value.
Had a wonderful weekend despite the hot and humid weather. We went for several runs in the local state park, spent a few hours at the beach, drank some margaritas, and made a couple of trips to various farmers' markets - all in all, an excellent weekend! As a result, I have several new recipes to share with you this week and am starting with this wonderful Swiss Chard Tart from one of my favorite cookbooks, believe I've mentioned it before, Stonewall Kitchen, Harvest. I was able to pick up a beautiful mix of red, pink, and golden yellow Swiss Chard and immediately thought of this recipe - it's quick, easy, beautiful, and it will not disappoint - guaranteed! Swiss Chard Tart with Potato Crust Makes 2 tarts; each serves 4-6 Ingredients: 1 1/2 lb. Swiss chard 1 lg clove garlic, very thinly sliced Salt & freshly ground pepper to taste 2 lg high-starch potatoes, unpeeled & scrubbed clean 3 tsp chopped fresh thyme 1 heaping C freshly grated Parmesan cheese 2 lg eggs 2 C ricotta cheese Trim the stems from the chard, wash the leaves thoroughly, drain and dry. Coarsely chop the chard. In a large skillet, heat 2 tbps of the oil over medium heat. Add half the chard and half the garlic and cook, stirring frequently. As the chard cooks down, add the remaining chard and garlic. Season with salt and pepper. Cook for about 10 minutes, stirring until chard is just tender. Tilt the skillet to the side and blot up any excess liquid with paper towel. Let cool. To make the crust, slice the potatoes very thinly. It's fine if some of the slices are smaller than others - the important thing is to make them fairly uniform in thickness. Create a thin layer of the potato slices on the bottom of the two pie plates (preferably glass), slightly overlapping them to create a solid bottom "crust." Gently tuck potato slices along the edges to create a border up the sides of the pie plates. When you're done, you should have two solid pie "crusts." Use thin or oddly shaped potato slices to fill in any gaps. Discard the remaining slices. Drizzle 2 Tbsp of the oil over each crust, swirling the pan slightly so the oil spreads between the potato layers and drips to the bottom. Sprinkle each crust with 1/2 tsp of thyme, some salt, and pepper, and a heaping 1/4 C of Parmesan cheese. Position a rack in the middle of the oven and preheat the oven to 400 degrees Fahrenheit. Whisk the eggs in a large bowl and whisk in the ricotta, the remaining 2 tsp thyme, and the remaining 1/2 C Parmesan cheese. Season with salt and pepper. Add the cooled sauteed chard and mix well. Divide the filling between the two pie crusts and press down lightly. Bake the tart for 20 minutes. Reduce the heat to 350 degrees Fahrenheit and bake for another 10 minutes. The potato crust should turn brown and crisp, and the filling should feel solid and firm when gently touched with your fingers. Let cool about 5 minutes before cutting into wedges.
Loaded with cheese, pasta, and tender meatballs, this bake guarantees that every plate will be wiped clean.
These low-carb diabetic cookie recipes are all easy to make and taste delicious. Simple recipes with all the flavor and none of the unhealthy ingredients!
If there's one thing I know, it's that people love their shrimp pasta, but this one pot breaded parmesan shrimp scampi pasta takes it to a whole new level.
This small-batch loaf pan lasagna serves two and is ready in half the time as a big pan.
Welcome to ELA Buffet where you'll find bitesize lessons your students will eat up! Here you'll find ELA lessons and resources for middle and high school.
Packed with flavor and so easy to make this kale and quinoa salad and lemon dijon dressing recipe is the best way to get your veggies in! Perfect for a light lunch or a side dish for a party.
Golden eggplant slices sandwich tangy, melting cheese, all set off by a fast tomato sauce flavored with the unusually complementary tarragon.S...
Mersedeh Prewer's hearty soup — a classic Persian dish made with noodles, beans, and greens — is comfort in a bowl.
Super easy crispy fried potatoes with a zesty creamy vegan ranch dressing!
Looking for hilarious retirement gifts for a retiree with a great sense of humor? Check out these 15 gift ideas that will make the retiree laugh out loud!
Have an amazing gastronomic experience by starting with these easy appetizer recipes! You can serve them at small gatherings or even big crowds!
In this easy vegetable side dish, broccoli and kale are drizzled with a butter, garlic and crushed red pepper sauce. Serve this healthy recipe alongside roasted chicken, turkey or ham--or on top of your favorite whole grain, such as quinoa or farro.
I don’t know if I’ve ever mentioned before how recipes are chosen for making and reviewing for Cook AZ I Do. It is a very random scientific and emotional mathematical process how recip…
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This pašticada recipe is the holy grail of Dalmatian Croatian cooking. In Dalmatia, this stewed beef dish is prepared with a very special sauce.
Teaching argument writing to middle school students involves teaching them how to develop and support a claim and how to structure an essay.
Easy recipe for lavender tea bread, a delicious quick bread to make for summer tea parties.
