The shrimp look so amazing packed into a jar. You can see the pink curls against the glass, with spices and herbs swirling around them. Pickled shrimp is an easy, make-ahead appetizer that never fails to impress. All you do to make it is to poach some shrimp and then pack them into a big crock or canning jar with simple pickling spices, vinegar, and olive oil. Let this sit in the fridge for a day or two, and pull out the jar just before the party starts....
Made with ground pork, this recipe is a simplified version of the popular Szechuan Stir Fried Green Beans with Minced Pork. Don’t skip the charring of the beans, it’s the defining feature of this stir fry! Pork Stir Fry with Green Beans If you’ve ever been to a Chinese Szechuan restaurant, you might be familiar with a green bean and pork stir fry which is a firm favourite among spicy Asian food lovers....
There’s so much more flavor in the legs, thighs, and wings, and I’m happy to eat them at Thanksgiving – or anytime I can find them in the market. (And don’t worry if white meat is your thing — you can use bone-in half breasts for this recipe, too.) Pressure cooking turkey in your Instant Pot or electric pressure cooker is so much faster than oven roasting. The turkey is tender in no time....
The combination of pumpkin spice and tangy cream cheese brings the extra comfort you need to welcome the colder weather. They’re almost like pumpkin cheesecake, except you can have them for breakfast. These Pumpkin Cream Cheese Muffins are an easy and indulgent treat for a cold fall morning. They’re a welcoming recipe to share with friends and family, or you could even just make a batch for yourself. They would be an especially festive way to kick off a Thanksgiving breakfast or brunch....
This is a basic no rise recipe (proofing) and it comes together quickly in about 10 minutes. Let me show you how to make the best homemade pizza in easy steps. This recipe is great for beginners as it is amazingly easy to make. It needs no rising time, not much prep needed. In fact, this basic quick pizza dough recipe uses dried active yeast (dried fast action yeast). What that means is, you don’t need to activate the yeast or use fresh yeast in this recipe....
This recipe is made using one of my master sauce recipe, this Peanut Sauce for Stir Fries. Like my All Purpose Stir Fry Sauce, it can be used for any stir fry or noodles using a “formula” (provided in the recipe) and forms the basis for many recipes I’ve shared over the years! Quick Peanut Stir Fry I love being proven wrong over good food. I can usually read a recipe and have a good sense for what it will taste like....
The traditional chow mein sauce contains oyster sauce (as well as meat). This vegetarian/vegan version of chow mein is very close to the traditional version, but I have created a sauce without oyster sauce in it. I’ve included directions to make the sauce from scratch as well as the directions for making this using my Real Chinese All Purpose Stir Fry Sauce (Vegetarian version) which, if you have a stash of it on hand, makes this super quick to make because you already have the sauce ready made!...
Video: How to Make Red Velvet Cupcakes The Best Red Coloring The red color can come from beets or even strawberries but personally I unapologetically prefer red food dye and in large quantities as it does a better job of disguising the brown chocolate without altering the flavor. Be sure to be careful when putting this recipe together as the batter can stain, so you may not want kids putting it together (better to put them on frosting duty)....
Delicious eaten plain. Magical used in this Ottolenghi Cauliflower Salad! Welcome to Day 15 of the inaugural Holiday Salad Marathon, where I’m sharing 30 salads in a row through to Christmas Eve. Something different to the usual sugar-loaded baking countdowns!! Though not technically a salad as such, this is a good life skill to have and a precursor to a wonderful cauliflower recipe I’m sharing tomorrow: Roasted Cauliflower I’ve always said that cauliflower is one of the greatest vegetables to roast, transforming from dry and tasteless to soft, sweet and juicy with terrific caramelised edges....
Roasted Cauliflower Ester Restaurant in Chippendale has been one of the hottest restaurants in Sydney for a couple of years now. I went there recently with low expectations, thinking that it would be another “trendy” restaurant that was big on cool factor but mediocre on delivery. I love being proved wrong! (Eerm, well, for something like this!!) I was floored by how fantastic it was. Modern western food with a very subtle Asian twist which seems appropriate given the restauranteur, Mat Lindsay, is the former head chef of Billy Kwong (Kylie Kwong’s restaurant)....
Prep Time: 5 minutes Roasting Time: 20 minutes Yield: 4 to 6 servings Ingredients 1 head cauliflower 2 TB. olive oil juice of 1/2 lemon 3 cloves garlic, minced 1/2 cup heavy cream 1/2 cup shredded parmesan cheese zest of 1 lemon 2 TB. chopped chives or parsley for garnish Instructions Preheat oven to 450 degrees. Cut the cauliflower into florets and lay them out in a single layer on a 4-sided baking sheet....
With this tart, I keep things simple and let the natural flavors shine. I don’t add many spices or aromatics (though, of course, you could!)—I simply roast the veggies with salt and pepper. Roasting brings out their natural sweetness and adds a bit of caramelized complexity (it also eliminates excess moisture, which helps prevent a soggy tart). After that, I add some hot peppers to the mix (any can work; choose based on your heat preference and what’s available at the market) and a bit of tangy goat cheese to balance the sweet vegetables, and into the oven it goes....
The high-heat oven produces crispy fat and juicy meat, and the seasonings - olive oil, garlic, rosemary, and thyme - are wonderful. This recipe is so easy, yet so elegant. It’s the perfect entree for a holiday or for entertaining because it’s so delicious and impressive, yet so very simple to make. I love bringing it out to the table in all its glory, then taking it back to the kitchen to carve....
This quick Rosemary Salt recipe was created as a seasoning for homemade French fries which I also published today. But its uses extend far beyond just fries! Sprinkle on Focaccia, use for poultry, lamb, steak, add into salad dressings, use for cheese muffins. Basically, you can use it in place of plain salt to add more flavour to things. Rosemary salt is best made with fresh rosemary so you get really good rosemary flavour....
I’ve been experimenting with meatball recipes and have found an excellent one here. The basic idea is to take a base of ground sausage or pork, mix in other meat such as ground beef, pancetta or prosciutto, add herbs, bread cubes, ricotta cheese and eggs, then brown them on high heat in the oven, add some crushed tomatoes and cook on lower heat until they are done. Why Make Meatballs with Sausage?...
I serve this as a side with all cuisines. Yes, even Asian food – read on! Sautéed Green Beans with Garlic I have a surprising number of recipes starring green beans on this website. From sides to mains (Sichuan Green Beans with Pork, anyone??), it turns out that green beans may just be my favourite vegetable. Second perhaps only to potato which, as my mother would quickly point out, doesn’t have great nutritional value and thus qualify as a vegetable whose vast intake you ought to boast about....
I discovered how wonderful they were years ago when my Indian friend Sanjay would come over and make dal for us, peppered with mustard seeds. They’re so tiny, but boy do they pack a flavor punch. They are especially good toasted, spicy and nutty at the same time. In this recipe, mustard seeds help bring a kick to sautéed Swiss chard. A simple combination, that just works. If you like chard as much as we do, I encourage you to try it!...
Jump to:📋 What do we need? 🍽️ What to serve it with 📺 Watch how to make it 🍲 More fantastic Sauce recipes Burger Sauce Recipe 💬 Reviews These easiest recipe with the fewest ingredients, but it’s so bloomin tasty!This is my favourite burger sauce! I like it on the burger, along with a big dollop on the side to dip the burger into too!! Some more Text and then there will be a finished image Stay updated with new recipes!...
What kind of apple should I use? When choosing an apple for a cobbler or pie, you should pay attention to the recipe. A good recipe will tell you what kind of apple to buy. There are hundreds and hundreds of varieties of apples so you don’t have to have an exact match, but if you understand a little bit about the variety it calls for, then you’ll be able to get a good match....
