I don’t have many rules in my cooking, but I do believe that if you can make something crisp, people are going to give it a try and probably like it. To my way of thinking, Crispy = Fun. If you told me 10 years ago that people would eat kale for fun, I would have said, “on what planet?” But kale has become a bit of a phenomenon. I love kale chopped up and cooked down with onions and crispy bacon, but for sheer simplicity, it is hard to beat this easy-to-make and easy-to-eat recipe—as irresistible as potato chips…
Author: chefalice
The whole family whether vegetarian or not will enjoy these burgers made from tasty Puy lentils threaded through with deep green spinach.
To make this dish even easier, you can use a jar of marinated red bell peppers and skip the step of sautéing the green peppers in the oil.
Succulent, sweet crab legs are dunked in golden yellow drawn butter for a truly decadent entrée.
Alphonso mangoes, renowned for their fragrant flesh and creamy texture, have a short season in India from early April through May. Other varieties work well too.