Parmesan & paprika haddock baked in garlic butter. An amazingly simple recipe and ready in 30 minutes from start to finish. Delicious baked fish. Yum!
Here is a simple recipe on how to cook beef stew. It can be enjoyed with any starch such as nshima, rice, pasta and potatoes.
This is my favorite peanut sauce recipe. It is made with just 6 key ingredients, and it is a great dipping sauce or dressing for salads.
This recipe mimics the flavors and textures of Rice Krispie Treats using more natural ingredients. These squares taste phenomenal, with the buttery richness of coconut butter and the sweetness of brown rice syrup.
Crisp, tender zucchini sticks oven-roasted to perfection. It’s healthy, nutritious and completely addictive!
A classic recipe for homemade Lasagne al Forno (Italian Beef Lasagna) made entirely from scratch. There's truly nothing more comforting than a hot bubbling baked lasagna made with homemade beef ragu, bechamel sauce, silky pasta and topped with melted mozzarella cheese! This traditional Italian recipe will be a comfort food favourite.
Today is National Almond Day! Today I am sharing a classic Trout Almondine : 6 filet trout1 C milk1 tsp salt1 tsp black pepper1/2 C flour1/4 C butter1/2 C sliced almonds Dip fish in milk and season…
This amazing baked ziti recipe is lightened up with roasted vegetables. Golden mozzarella, sizzling red sauce and tender pasta make this vegetarian ziti super delicious! Recipe yields 8 servings.
Become a zoodles pro.
Polpette di Melanzane (Eggplant Meatballs without Meat) are a delicious, meatless alternative to your traditional meatball recipe. Moist and flavorful with the fresh, bright flavor of fresh basil, sharp Pecorino Romano cheese and garlic, these Polpette di Melanzane lack none of the heartiness and have all of the savoriness of its beef cousin. Your whole family will enjoy these tender “meatballs” that pair perfectly with your favorite pasta, vegetable side, crusty bread, or fork heading right into your mouth!
I’ve made some changes to this recipe since I first published it in 2019 because my tastes change! Over the past few years, I’ve prepared this mapo tofu with more varieties of doubanjiang with varying levels of saltiness. One batch was so salty that I decided to dial back on the doubanjiang specified in this recipe. I also removed the black bean and garlic sauce, though you can add a teaspoon or two of it, if you like. Black bean and garlic sauce is a bit salty as well, so you may want to reduce the doubanjiang.I’ve also added diced shiitake mushrooms to give the dish more substance. If you are not a fan of mushrooms, leave them out or use 2/3 cup of finely diced bell peppers or even jicama if you want some crunch. Finally, we all have different tolerance levels for spice. The recipe here should yield a dish that has a medium level of spice. Feel free to reduce or add spice to this dish by adjusting the amount of Sichuan peppercorns or ginger; you can also use chili flakes that are spicier than gochugaru. See note 3 for more guidance about chili flakes.
Become a zoodles pro.
Nothing beats smoking an American-style beef brisket to perfection. It takes practice and patience, but it is rewarding when the brisket cuts like butter. Remember it is all about low and slow.
