Need a good mop sauce and meat rub for smoking bbq? This is it!

Dauphinoise gets taken to a new level with the addition of ham hock and mustard. Vivaldi potatoes are great for this dish – they're creamy and hold their shape well

Yields about 10 falafel balls or 15 discs

This leftover ham pizza can be made using store-bought ingredients, but just remember to adjust cooking time accordingly to your dough's instructions!

This Creamy Miso Udon with Mushrooms is savory, rich & unique. Chewy udon noodles coated in a creamy sauce and tossed with umami mushrooms. If you want to change up your dinner rotation, this will be the one for you! Miso and cream sauce seems to be a weird combination. A few years ago, when...Read More »

A vibrant dish with multiple layers of flavour, mouth-watering chicken is a classic of Sichuan cuisine. It makes a great cold dish for a festive feast.

This rich and creamy 15 minutes noodle dish is found in heavy rotation in Japan, especially in winter. This dish is inspired by both “Kamatama-udon noodleーfreshly cooked udon tossed with egg …

Protein mac and cheese recipe for one is silky, creamy, cheesy, and ready in 20 minutes. One secret ingredient in this pasta recipe adds silkiness and protein without changing the taste of classic, delicious macaroni and cheese.

It's very typical to find braised cabbage among the Slavic culture. Braised cabbage usually consists of fresh shredded cabbage and sauerkraut to create a sweet and savory cabbage blend that is caramelized from the slow cooking technique (also known as braised).

Meaty tuna steaks with a cracked peppercorn crust add dimension to this salad. Bitter arugula, crunchy fennel, sweet caramelized onions and an assertively

A warming soup with with indian spiced mutton meatballs in a warming broth.

Ces petites tartes aux figues et au fois gras font une très bonne entrée à servir lors de célébrations.

This is a quick summer dish that capitalizes on juicy tomatoes and requires the stove to be turned on for just a few minutes.

Oh man, do I love me some risotto. I've written about my mushroom risotto before - a luscious, unctuous concoction that is heaven by itself but makes sweet, sweet love to things like lamb. Can't always make the same old thing, though...and one of the great thing about risotto is that it really gets along well with pretty much anything you want to mix into it. This weekend, we decided that a seafood risotto would pair perfectly with our stuffed peppers - so seafood it was. The one slight difference with a seafood risotto is that traditionally, Italians don't put cheese in it. (I won't tell if you do, though...so go ahead and maybe stash some on the table just in case :) ). Any type of seafood would probably work here - scallops, squid, lobster...whatever you like. Just make sure it's cooked before you stir it in, since you're not really cooking it in the rice. Enjoy ! Crab and Shrimp Risotto loosely based on a Williams-Sonoma recipe 1 large garlic clove, finely chopped 6 Tbs. olive oil 3/4 lb. small or medium shrimp, peeled and deveined 3/4 lb. fresh-cooked crabmeat, picked over to remove any shell fragments Salt and freshly ground pepper, to taste 2 cups seafood or fish stock 4 - 6 cups chicken stock 3 shallots, finely chopped 1 tablespoon butter 2 cups medium-grain rice (arborio or carnaroli) 1/2 cup dry white wine (warmed) 1/4 cups chopped fresh herbs - flat-leaf parsley, basil, chives pictured...or use your favorites ! In a saute pan over medium heat, sauté the garlic in half of the olive oil, stirring once or twice, until the garlic is fragrant, 1 to 2 minutes. Add the shrimp, season with salt and pepper and cook, stirring, until the shrimp are just about done, 3 -4 minutes. Gently stir in the crabmeat, and set aside. Mix the broths together in a saucepan, and bring just barely to a simmer. In a large saucepan or risotto pan over medium heat, warm the remaining oil along with the butter until the butter melts. Add the shallots and sauté until tender and translucent, about 5 minutes. Add the rice and cook, stirring, until the kernels are hot and coated with oil, about 2 minutes. Add the wine and continue to cook, stirring often, until the liquid is absorbed. Add the broth a ladleful at a time, stirring constantly and making sure the liquid has been absorbed before adding more. When the rice is about half cooked, stir in the herbs, salt and pepper and lower the heat a bit. The risotto is done when the rice grains are creamy on the outside and firm yet tender to the bite, 30 - 40 minutes total. Rice varies, so you may not need all of the broth. Stir in the shrimp and crabmeat and cook, stirring gently, just until heated through, about 2 minutes. Taste and adjust the seasonings. Remove the risotto from the heat and serve immediately. Serves 6 to 8.

I just love one-pot meals. Sure I love the ease of just throwing everything in a pot and waiting for my dinner to be ready. But what I love most of all is having less dishes. I really, really dislike washing dishes. It just gets old, right? Plus you get the pruny hands and leftover…

This easy ragù is made with a secret shortcut ingredient--a jar of marinara sauce! Be sure to use a top-quality sauce (I like Rao's) for the best flavor. My supermarket sells turkey in 1 1/4-pound packages. A 1-pound package will work fine, too. Serve over pasta, rice, couscous, or polenta.

Invite your friends over to watch the game and serve them up a big batch of these crispy spring rolls.

Ingredients: - 1 kg of moray eel - 3 mature tomatoes - 2 onions - olive oil - 1 bay leaf - chili - salt 1- Wash and prepare the ...

The task of making a classic French Dip sandwich might seem a little crazy. Don't worry—Sandwich Theory will make it all possible.

Tender campanelle (trumpet-shaped pasta) are served in a creamy sauce with Italian sausage and pumpkin for a main dish that's perfect for fall.

Here's a beef stew with a chipotle chile kick! Let it simmer until super-tender and serve over the creamiest, cheesiest grits you’ve ever tasted.

There's something about Japanese cuisine that makes me come back to it again and again. It's really all about the freshness, the s...

Have you ever cooked a recipe that would be chosen over sex? Believe it or not, this stuffed cabbage or golumpki recipe has been favored over nookie. Learn how to make this orgasmic dish one step at a time.

This recipe for Filipino-style monggo beans (aka mung bean soup) is so easy! Made into a creamy soup with coconut milk, ginger, garlic, and malunggay.

Source: Bon Appétit Notes: I have never make the apple salad, though it sounds absolutely delicious and the perfect complement for such a sandwich. Also, I go with about 2 oz. of cheese per sandwich, though I can’t imagine 4 oz being so bad. Update: I now brown the bread a little differently thanks to a tip left by Trina — thank you! — in the comments. These changes apply to step 2. First, I spread one half of each slice of bread I with mayonnaise — it doesn’t burn as easily as butter, and the bread browns evenly every time. Second, instead of using butter in the pan, I use about a tablespoon of grapeseed oil — the high smoke point prevents it from burning. Butter, of course, works, but this is my preferred method these days.

Cool noodles packed with Asian-inspired flavors. If you can't find gluten-free soba noodles, brown rice spaghetti makes a great substitute.

This millet paella just the type of recipe that comes in handy this time of year.

This Curry Coconut Braised Collard Greens with Potatoes and Chickpeas recipe is incredibly wholesome and delicious. Collard greens are braised in coconut milk and curry until silky and tender. Perfectly paired with potatoes and chickpeas for extra heartiness. Also made in one pot and weeknight friendly. Packed full with nutrients and so much flavor!

Make sure to REPIN this recipe I am VERY excited this is the 34th from Marie the first recipe ( Spinach and Artichoke Dip Recipe ( Recipes from Marie) ) If you have no idea who Marie is – go HERE – I found a vintage recipe box in a local antique store so I […]

Originally created first on The Food Gays http://www.FoodGays.com When it comes to easy weeknight dinners, this one definitely holds its own. We used a combo of baby spinach and radicchio here, but of

Janos Gundel created this soup for Kalman Mikszath who wrote a classic book about the Paloc people of northeast Hungary. It contains lamb, onions, green beans, potatoes, paprika and sour cream with a pinch of caraway seeds.You can also use beef instead of lamb if you prefer.

Homemade falafel doesn't have to be an all day project. Made with canned chickpeas, our crispy pan-fried version comes together in a snap.