I was first introduced to this sauce at a Cuban restaurant and I know this is a Peruvian sauce, but full disclosure, I use this on EVERYTHING from every cuisine! I love drizzling this on my tacos, I use it on spicy Indian dishes. This creamy, cilantro-y sauce goes on anything spicy.
Chimichurri is an Argentinian herby concoction that takes any dish to the next level. I don’t know how I feel about calling this a sauce, because you can use this as a marinade, a dipping sauce, or a condiment. This versatile mixture of herbs goes well just about any kind of protein, beef, chicken, fish,
Fried rice has always been one of my favorite go to comfort meals. Rain, shine, snow, hail… everyday can be a fried rice day for me 😀 That crispy bits of rice, with pops of veggies… MMMMM…! Another thing I love about fried rice, it’s perfect for cleaning out your fridge. I use the same
Lamb Shephard’s Pie!!! Once a poor man’s dish of using any kind of leftover roasted meat, topped with mashed potatoes, has now evolved into a special dish made and loved by some of most famous chefs like Jamie Oliver and Gordon Ramsey. You can literally make dozens of different versions of this dish, using lamb, beef,
Crème Brûlée!! I’m not sure if it’s the hard/crispy/crunchy top, or if it’s the smooth/creamy/dreamy custard under that cracking hard shell, but I just can’t seem to get enough of this classic dessert.
Homemade PASTA?! It’s been a daunting thought for years. I kept making excuses to push the idea aside, like I need a pasta maker or I need more space to roll it out, I don’t want to get flour all over, etc. Then I saw GIADA DE LAURENTIIS make this 3 ingredient pasta with the
Bitter melon, known as Kerala in South East Asia, is a unique fruit-vegetable that’s a close relative of squash, zucchini, pumpkins. Though it’s known for it’s strong bitter quality, it’s a staple in Asian cuisines for it’s impressive list of health benefits. Bitter melon is great for anything from reducing cholesterol and blood sugar, as
To brine or not to brine… !When it comes to white meat the decision is pretty easy for me… if the recipe involves some kind of sauce or gravy, brining is not needed, but if the recipe has no flavorful liquid involved, then brining is a MUST!
A perfect appetizer for the hot summer days! It’s chilled, super flavorful and the best part… you can make it ahead of time. Sure you can make a simple citrus ceviche, but why not add some exotic flavors like coconut and mango!! 🙂 I promise this is the best summer appetizer you’ll serve this season.
I found this gem of a place about 7 years ago. I still remember going there on a snowy February evening. There was a blizzard in New York, so I left work early and decided I NEEDED some French food. Cafe Champignon…. it was love at first bite and has been my go to French Spot since then.