Serves lots Author Notes I love making aioli! I feel like its almost a trick food, so easy to make, so opulent, so versatile. My idea for this aioli was to explore its richness– nuts, anchovy– without having it turn in any particular direction, and also not be too particularly fishy. I basically wanted a
Photo by Jas Prep time 5 minutes Serves 2 Author Notes Looking for a green (shamrock) cocktail recipe for St. Patrick’s Day? This melon-flavored martini, aka melontini, is super quick to make with only two ingredients: vodka and melon liqueur.You’ll be sipping it away in just a few minutes!While this Melontini is an excellent alternative
Serves 8 Author Notes This recipe was inspired by a recent trip to Napa Valley, California. While I was there, I had the most amazing food made with simple, fresh ingredients like figs. I love the combination of the sweet figs with the savory, creamy brie, salty prosciutto, and peppery arugula in this dish. This
Serves 8 Author Notes Sometimes I open the fridge and start improvising with the ingredients and/or leftovers I happen to find. I don’t like to throw away food so I am very creative with my everyday cooking. I can humbly say most of the time the outcome of my experiments are pretty good. I got
To prepare rolls: Cook shrimp in boiling water just until curled and opaque in the center, 1 to 2 minutes. Drain and refresh under cold running water. Transfer to a clean cutting board to cool, then chop. Combine the shrimp with sprouts, scallions, mint, 1 tablespoon fish sauce and 1 tablespoon lime juice in a
Roti Canai (Authentic Malaysian Recipe) This is the authentic recipe used by the Mamak (Indians) in Malaysia. The recipes that have margarine or eggs and milk are not the ones they use in those Indian food stalls. Incredibly easy — must-try!This recipe is courtesy of food.com 2 cup all-purpose flour 1 tablespoon salt 1 cup
Photo by James Ransom Serves 4 Author Notes My mom wasn’t a baker, but she did make gnocchi — and, on occasion, savory phyllo pastries. I have a hard time thinking of one specific technique because many of the things I do now, I probably learned by simply being in the room, observing, listening, and
Serves 2 Author Notes This is a very easy recipe. The ideal recipe for when you come home from work, desperately think you’re detoxing and desperately want to eat good food, NOW, little cooking, no thinking, no worries! —Claudia | Gourmet Project Ingredients 120 grams brown basmati rice 120 grams precooked/canned lentils 1 tablespoon extra-virgin
