Easy flavoursome gyozas filled with chicken, garlic, spring onions.
In spaghetti all'assassina, spaghetti is cooked in a spicy tomato broth in a style similar to risotto and charred in the pan as the broth gets absorbed.
Hamantaschen, the traditional triangular Ashkenazic Purim pastries, are typically a sweet treat. This recipe takes a savory approach, using spring herbs, a Persian favorite, to honor Esther and Mordechai’s heritage, as well as the season.
The kind of pasta that makes you sit back and say “Hello lover. Where have you been all my life?” With so few ingredients there is no reason why this one can’t stick around forever. This pasta is the original predecessor to what Americans know and love as Fettuccine Alfredo, and it has a surprisingly glamorous Hollywood history. Click here to read it!
This easy, 3-ingredient tonkatsu (katsu) sauce is full of flavor and ready in just 1 minute! Ketchup, soy sauce, and Worcestershire sauce are all you need for a flavorful katsu sauce that's a delicious copycat of Bulldog Tonkatsu sauce, also known as Bull-Dog sauce.
Escoffier Chef Instructor Dan Bearss shares his favorite savory crepe recipe that is paired with mornay sauce.
A collection of 15 recipes using prosciutto! From appetizers to pizzas and flatbreads, chicken, salads, and more!
Szechuan Sauce is full of spicy, sweet, and savory flavors and is super easy to make at home in just 15 minutes. It is a great dipping sauce that can be also used on noodles or in stir-fry recipe.
I’m not sure where the late Mr. O-P got this recipe for mustard sauce, but what I do know is that it’s my favorite, and soon becomes the favorite of everyone who tries it. This is the mustard sauce that we have been serving with our Easter ham for more than a decade. When we first served it, our friend Stephanie liked it so much, that she wanted her own little bowl on the side. Yep, it’s that good. It’s easy to put together, and keeps 4 to 5 days in the fridge, if it lasts that long. In addition to ham, it goes equally well with corned beef, broiled salmon, and a wide variety of vegetables. Try it on ham sandwiches, or use it as an ingredient in egg salad, ham salad, deviled eggs, potato salad, you name it. I’m guessing that my favorite will soon become your favorite, too! My Favorite Mustard Sauce 2 T. brown mustard seeds 2 t. Worcestershire sauce 1/2 c. good mayonnaise 1/2 c. sour cream (not low-fat) 1/2 c. grainy mustard Toast mustard seeds in a dry 9-inch sauté pan over medium heat until they start to pop. Do not burn! Turn seeds out into a medium mixing bowl. Add the remaining ingredients and whisk to combine. Store in refrigerator. Keeps 4 to 5 days. PRINT RECIPE This post is linked to: Cooking & Crafting with J&J Amaze Me Monday Busy Mondays Merry Monday Over the Moon Make it Pretty Monday Celebrate Your Story Inspire Me Tuesday Reader Tip Tuesday Homestead Wednesday Wow Us Wednesday Wine’d Down Wednesday Full Plate Thursday This post contains affiliate links.
These savory souffles have all the tastes of Spring!
When life gives you lots of lemons, you must showcase them and their bright, bold citrus tang! Get inspired by one (or more) of these 30 savory lemon recipes.
Sicilian Caponata is an eggplant relish recipe with a balanced sweet and tangy flavor profile. It's full of bright flavors and summer produce, and is the perfect dish for any gathering!
Gon chow ngau ho is a Cantonese noodle dish made from fresh wide noodles , stir-fried together with beef , beansprouts and soy sauce . T...
Life is like an old family recipe... To Be Treasured. ~Estelle's Getting ready to host a festive after five dinner gathering? Choose the classics..... A little black dress Heirloom Pearls and Crepes This is a very easy recipe to prepare, yet oh so elegant! CHICKEN AND MUSHROOM CREPES The Crepes 3 large eggs 2/3 cup flour 1 cup milk 2 tablespoons melted butter Place eggs, flour and milk in a blender and process to combine. Let crepe batter rest for 20 minutes or more. Heat crepe pan over medium heat, brush with melted butter and pour scant 1/3 cup of batter into the pan tilting to coat. Cook for 1-2 minutes until top of crepe looks dull and edges can easily be pulled up. Run a wide metal spatula under the crepe and flip to cook the other side for about 1 minute. Prepare remaining crepes in the same manner, brushing pan with butter each time. Stack crepes until ready to fill. Chicken- Mushroom Béchamel Filling 4 tablespoons butter divided 3 tablespoons flour 2 cups milk ¼ cup white wine ½ teaspoon salt ¼ teaspoon pepper 1 ½ cups mushroom sliced 1 garlic clove pressed ½ teaspoon fresh thyme 1 ½ cups chicken cooked and cubed Cook mushrooms in a chef's pan over medium heat by first melting 1 tablespoon butter. Add mushrooms, garlic and thyme to the pan and cook for about 8 minutes until mushrooms are soft and any liquid has evaporated. In a sauce pan set to medium heat, melt remaining 3 tablespoons butter. Add flour and cook for about 2 minutes, mixture will resemble paste. Add milk to the flour mixture whisking to combine. Cook for 3-4 minutes until mixture thickens. Add wine, salt, pepper, chicken and mushrooms and cook for 2-3 more minutes. To assemble crepes ladle about ½ cup of mixture down the center of each crepe. Fold each edge over and roll crepe. “The only thing that separates us from the animals is our ability to accessorize.” ~Clairee Belcher Or so we thought...... It's Foodie Friday! http://designsbygollum.blogspot.com/
15 Best Better-Than Takeout Recipes - Budget-friendly takeout recipes you can easily make right at home. So easy, these dishes are practically fool-proof!
These baked arancini boast an oozy cheese centre surrounded by creamy, perfectly cooked risotto and in a crisp paprika crumb.
You know that hibachi-style zucchini you get at Japanese restaurants? That's my inspiration behind this Sesame Ginger Zucchini. It's the perfect side dish. Especially in late summer!
Savory crepes are delicate, versatile, and delicious! This easy crepe recipe requires no special equipment so you can get creative and enjoy crepes anytime.
These Vegan Swedish Meatballs are also gluten-free and oil-free.
The popular crispy Korean scallion pancakes! Tasty and satisfying as a main course, appetizer, or snack.
When you want turkey but don’t want to roast a whole bird, make these ground turkey wonton!
This Vietnamese noodle salad is made with vermicelli rice noodles, fresh herbs and vegetables! It’s tossed with a delicious tangy and savory Vietnamese dressing and can be served cold!
This week we are sharing some excellent recipes from Yotam Ottolenghi’s wildly popular cookbooks. When I asked him about his own favorite lunch recipes, he noted especially how much he likes dishes that can be eaten at room temperature. Quinoa patties and fritters of all sorts are a hearty make-ahead option for a lunch eaten at any temperature, and these spiced-up bread fritters exemplify that perfectly as well.
