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 recipe every time and just swap the meats and veggies with whatever I have on hand, and it’s always a WINNER!
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, chicken, or turkey and topped with any kind of mashed veggies OR pie crust.
My favorite version is just a classic Lamb and Mashed potato recipe.
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 littlest efforts, and I was sold 🙂
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 well as a great source for weight loss.
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.
Sunday brunch… oh how I love my Sunday brunches 🙂
I love a good eggs benedict as much as the next person, but there comes a day when you’re just over the idea of another eggy brunch. So last week as we walked up and down and all around UES from the 70’s to upper 90’s, we realized that we’ve had every types of eggs benny and bagel the neighborhood had to offer. Even the Shakshuka in the fancy diner just wasn’t tickling my fancy.
And then we found Beyoglu.
Looks fancy huh? A dish that will impress your fanciest guests.
I was always intimidated by clams… how to clean it, how long to cook it, will they open up, etc. etc. But once I gave it a shot, my mind was blown. It is the easiest thing to cook and super quick! And with all that clam juice you don’t need to add many spices.
This recipe asks for only clams, but I’ve made this with various shell fish, just add the other seafood along with the clams (just make sure they are similar sizes).
