Raw miso comes from Japan and is made from fermented soy beans.
Author: Chef M
If as part of a job interview, you need to provide your “high on life” potential boss with something for his munchies, this classic shrimp ravioli will keep him happy. This recipe makes four servings, but you’ll probably want to eat a hundred of them. If you don’t keep ponzu sauce on hand, feel free to substitute with ¼ cup rice wine vinegar, 1 tablespoon lime juice (from about 1 small lime), and 1 tablespoon bottled orange juice.
If you’re going through a break up, or are in the midst of a blowout fight, a pizza can be just what you need. You might think anchovy pizza is not your thing, but give this one a try. There aren’t any cut up anchovies in the sauce, so if you really need to pick around them, you still can. It won’t solve all your relationship problems, but at least you’ll be well fed.
This mouth-wateringly tasty traditional roast turkey is just like your grandmother used to make. Simply seasoned with salt and pepper, and generously basted with turkey stock, the flavours of the turkey really stand out. Stuff with your favourite dressing. Great to impress friends and family at any time of the year!
Quick and easy to prepare and cook, this classic version of Rome’s finest is a huge hit with everybody that has the pleasure to eat it. Using core Italian herbs and the ubiquitous chicken breast.
It turns out that the radish leaves, like so many other leafy greens, are full of vitamin C, more so than the radishes themselves! They taste similar to arugula and make a fantastic pesto. Make sure to pick the radish bunches with the freshest, greenest-looking leaves: The thicker, tougher, darker-colored greens tend to be more bitter.
Parsnips tend to be relegated to the standard winter preparations of roasting, baking and boiling. But these root vegetables are surprisingly tasty raw and are a good source of folate, which is needed for cell repair and growth. This salad pairs parsnips with carrots for a colorful variation on traditional carrot salads. The natural sweetness of the root vegetables pairs nicely with the zingy dressing, pomegranate and mint.
Piped buttercream starbursts and chewy gumdrops make playful toppings for these ever-popular chocolate cupcakes. As the name of the recipe implies, all the ingredients come together in one bowl. Using vegetable oil instead of butter makes an exceptionally moist cake; good-quality cocoa powder, such as Valrhona, produces a deep, dark color and the best flavor. White icing and clear gumdrops combine in this elegant monochromatic motif; use multi-colored gumdrops for a more whimsical effect. You can customize the cake flavor by using a different extract in place of the vanilla; for example, anise would complement the clear gumdrops used here…