Not a day goes by that I don’t get a recipe request or question about the Instant Pot. So, dear readers, today is the day for my starter recipe for you Instant Pot (Multi-Pot, etc.) fans.
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During the month of Ramadan, observant Muslims perform daily fasts from dawn to dusk, only breaking the fast with a meal (usually a light one) after the sun sets.
Fasting is intended to cleanse the soul, allowing Muslims to turn their attention inward, toward charity work and prayer, and away from material things.
Cinco de Mayo commemorates the Mexican army’s defeat of the French army in a battle on that date ‚Äî May 5 ‚Äî in 1862. The holiday also happens to coincide with the start of the season for fresh tomatillos. Green Pozole with Chicken, a traditional, stew-y Mexican soup ‚Äî based on a tomatillo salsa ‚Äî is the perfect dish for the occasion.
A rolled chicken breast may look la-di-da fancy, but it’s really super-easy to pull off with a tiny bit of patience. And this particular version rewards you with bacon and melted cheese.
I feel like I can do a lot of things if there is bacon and melted cheese involved.
We’re not a huge radish-eating country here in the United States, and I think that’s a mistake.
Radishes carry in their little bodies a tremendous variety of vitamins and minerals, so they’re a smart addition to our five-a-day veggie eating, but the spicy flavour can keep many home cooks away.
If you love Brussels sprouts like I do, you will love this salad. If you aren’t sure, but you are a fan of Caesar salad, then you will hopefully love it too!
This recipe celebrates one of the first and sweetest harbingers of spring: local strawberries. Sure, the supermarket offers strawberries all year ‘round, but the gems that are grown locally and show up in season boast way more flavour than their cousins from the other side of the world. What you’re looking for is a bright red colour from stem to tip.
A great pasta salad is a beautiful thing. It anchors a picnic, potluck or buffet with aplomb. It’s portable, flexible, and easily and often vegetarian.
One of the first things I made for my then-boyfriend’s (now husband’s) parents was a pasta salad, and for whatever reason, it won them over and became a most-requested dish.
Many eggplant recipes start with slicing or dicing and sauteing in oil. But this approach can add a lot of unnecessary fat to your dish, as porous eggplant flesh absorbs oil like a sponge as it cooks, leading most of us to add more fat than we realize. Instead, consider roasting the eggplant whole.
Preserved lemons, aka lemon pickles, are a delicious and unique treat that have long delivered a ton of salty and acidic crunch to the cuisines of North Africa, the Middle East and South Asia and to America in recent years.