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Quite easy to put together, and the dish tasted delicious. Will definitely make it again!
Stuffed flank steak with marsala mushroom sauce: Italian braciole-style pinwheel rolled around pork, pancetta, spinach, currants, and provolone, then finished in a porcini-marsa...
Stuffed monster zucchini is the answer to a giant garden zucchini: halved, hollowed, and packed with a savory cumin-thyme rice and lentil pilaf, then baked until tender. A heart...
Miso pesto pasta swaps Parmesan for savory miso, blending basil, toasted nuts and garlic into a creamy, umami-rich vegan pesto tossed with hot pasta. Dairy-free and ready in the...
Chicken cubes marinated with ginger and scallion get deep-fried until golden, then tossed with dried chilies and crumpled tangerine peel for this Sichuan-style dish.
Goan prawn vindaloo with a tart vinegar-chili paste ground fresh from whole cumin, mustard, and peppercorns. Fiery Indian seafood dish with very little sauce and a deep, punchy ...
Pasta Rolls are four-cheese stuffed pasta roulades wrapped in cheesecloth and poached in chicken broth, then sliced into rounds and served with sauce. A dinner party showstopper.
Bolognese sponge cake layered with vanilla custard and rum, frosted in coffee zabaglione buttercream, then crowned with chocolate-dipped almonds and walnut sides. From Il Canton...
Gingerbread icing that dries rock-hard for gluing gingerbread houses and piping crisp royal-icing details. Three ingredients, stiff peaks, no egg whites.
Cider apple cake: a sheet cake layered with thin-sliced apples and a cinnamon-pecan-sugar streusel, built on a batter moistened with dry apple cider. Autumn on a plate.