The tangy, buttery sauce makes this fish dish something really special and I find that children really love the flavours. Defo a regular for my household.
Author: chefalice
This dairy-free, no-bake cheesecake is as good as the real thing. I’m torn between it and the Pomegranate Cheesecake (page 180) as to which one is my favorite. It takes only about thirty minutes to make once all the ingredients are ready, but it does require some inactive time: twelve to twenty-four hours to allow the cashews to ferment, and then four to six hours for the cheesecake to set in the fridge.
This recipe cuts down on the calories found in prepared crusts by using healthier ingredients such as whole-wheat pastry flour and stevia. The pie crusts can be frozen for up to 6 months.
Did you know that the great Egyptian pharaoh Tutankhamen was buried with a hearty supply of dates? Could it be he was planning a trip to Bunner’s in the afterlife? Well, this square was one of Kevin’s first requests when I was experimenting with new recipes, and really, who doesn’t love this classic and classy king of the squares family? Buttery golden oats sandwiching rich, silken dates … by this description, our tasty date square would fit right in beside King Tut’s most decadent riches! I really love how simple and easy this recipe is. The longest step for us…
The majestic striper is king of the game fish in the Northeast. Although over fishing has taken its toll in recent years, I think it’s okay to catch and cook one or two each year. If you do pull in one of these beauties, do it the honor of a real wood fire. It adds an extra bit of smoky pungency that is incomparable. You can readily find farmed stripers of just the right size in many fish markets. If you live in the Southeast, where there are no stripers, fresh-caught snapper will do, or even redfish. If you are…
This warm salad is extremely quick to make yet bursting with savoury flavours. Rib-eye is one of the tastiest steak cuts you can find.
Some days you just don’t feel like eating meat and that’s when you’ll reach for this light, bright combination of avocado, sweet celeriac, and lemon.
Reserve this recipe for a day when you are home and not in a hurry. Even though there is a long cooking time for carnitas, it will be worth the wait and effort!The meat should be falling apart by the time it is done and the juices and fat will have reduced so much they create caramelized crunchy bits worth fighting over. You’re in luck though. The recipe will yield about 8 cups of meat from a 4-pound pork shoulder, so there is plenty to share with a crowd or freeze for later.