Serves 6-8 Author Notes This recipe comes from my long-defunct blog, and I am pretty sure it was inspired by an article in Metropolitan Home, back in about 1992, or 3, or 4. It accompanied the story of a cute young couple so poor that they basically had a potluck wedding with the help of
Kristina Vanni Various forms of pea soup can be found across countless different food cultures throughout Europe, Scandinavia, North America, and even all the way down to Australia. In fact, forms of pea soup have been enjoyed since Ancient Greek and Roman times. It is no wonder because this hearty soup is filling, budget-friendly, and
Press and seal fresh basil leaves in homemade pasta dough to make three-cheese ravioli that are as beautiful as they are delicious, paired in this recipe with a no-fuss, no-cook fresh tomato sauce that doesn’t distract from the delicate pasta. Photo: Greg DuPree Total Time: 3 hrs 25 mins Mix it up with different herbs
Be the first to rate & review! 2 Photos Growing up as a marine brat, I was fortunate to have friends from all types of cultural backgrounds, and of course with friends came introduction to different food! I called migas “breakfast nachos” as a kid, and this recipe came from a friend’s mother. The tortilla
Light, fluffy couscous forms the base of this quick and easy one-pot meal topped with shredded chicken, orange segments, feta cheese, raisins, and slivered almonds. Yasmin Fahr Cook Mode (Keep screen awake) 1 pound boneless skinless chicken breasts Kosher salt and freshly ground black pepper 1/2 cup juice and 1 tablespoon zest from 1 navel
The Spruce / Julia Hartbeck Chutney, a form of relish with South Asian origins, became the mainstay of South Africa’s food bottling industries over the course of the twentieth century, particularly when made with fruit. South African chutneys such as Mrs. Ball’s are now world-famous brands distributed in the U.K., America, Australia, and other parts
Photo by Ren Fuller Prep time 10 minutes Cook time 30 minutes Serves 4 Author Notes Buttery rice with poblano, carrots, and cornThere are a few recipes in this book that have become my “go-to” and this is definitely one of them. It was very unexpected, too, because I love arroz rojo and eat it
At their San Antonio restaurant, Mixtli, F&W Best New Chefs 2017 Rico Torres and Diego Galicia serve this zesty, creamy cold soup as a refreshing beginning course to their Michoacán tasting menu. That region is the largest and most important avocado producer in Mexico, so this dish is a fitting start to the meal. The
Ingredients:1 pound Ground Beef Or Turkey1 teaspoon Johnny's Seasoning Salt1 teaspoon Ground White Pepper1 Tablespoon Ground Cumin1 dash Sea Salt2 packages (about 6 Oz. Package) Lipton Spanish Rice (or About 4 Cups Prepared)16 ounces, weight Frozen Bell Pepper Strips2 cloves Garlic2 whole Jalapeños (diced, Optional)7 ounces, weight Diced Green Chilis (optional)2 cups Shredded Cheese (whatever
Virtually every tortería serves this torta, split hot dogs griddled and tucked inside bread. Instead of ketchup and relish, you dress your dog with all the typical torta condiments. Good old yellow American cheese provides another melty flavor and texture. It’s not diet food, that’s for sure, but it sure is delicious.IngredientsAbout 3 tablespoons unsalted