Author: chefalice
Kakiage is a delicious home-style tempura fritter made from a mixture of vegetables, fish and seafood.
Okara is the soybean lees leftover from making soy milk and in Japan it is used in a number of dishes including unohana. An okara stir-fry served as a side dish, unohana is rich in protein and fibre, and is full of flavour with the texture of fine couscous.
Assorted berries, bananas and Kale are a delicious combination sure to please.
This is a super cleansing smoothie with all the goodness of sweet melons.
Super-creamy rice and a knob of next-level butter deliver pure comfort in this risotto. Though Arborio rice can work just fine here, pros prefer carnaroli’s superior creaminess. You can find it at gourmet markets. The acidity of dry white wine cuts through risotto’s richness. Pinot Grigio and Sauvignon Blanc work well; avoid oaky Chardonnay.
You’ll never miss the meat and cheese in these vegan tostadas. Store-bought refried black beans, quick-steam green beans, and tostada shells make this a breeze to throw together.
Sweet potatoes are about as perfect as nextovers get: They’re versatile; they keep well, even after being cooked; and it takes almost the same amount of effort to roast eight as it does one. Roasting sweet potato halves a method I picked up in the Epicurious test kitchen cuts down significantly on the cooking time and opens up more possibility for browned, caramelized edges.
Under normal circumstances, 1½ pounds of steak would be enough for four people, butcook90 style is to always go for the full 2 pounds and maybe make some extra mustard butter, too. That way, you can have a steak/radish greens/mustard butter hoagie tomorrow.
At its most traditional, Irish stew is made with just lamb, onions, potatoes, and water. There’s no browning or precooking to develop flavor, which often results in a bland stew that lacks complexity. We set out to change that and create a lamb stew that would be sustaining, satisfying, and memorable. While most recipes call for boneless cuts of lamb, tasters liked the rich taste and velvety texture of broth fortified with marrow-rich bones. To make sure that our recipe remained a stew and not a braise, we cut the meat off the bones (we chose lamb shoulder chops for…