These chocolaty, no-cook truffles are special treats, and they’re quite rich, so have only one at a time. If you’re not a fan of walnuts, replace them with pecans. If the mixture is too sticky to handle, refrigerate it for half an hour to let it firm up before rolling it into balls.
Author: Chef M
Farro, an Italian whole wheat grain, adds heartiness to this kale and vegetable soup. It also cooks faster than traditional barley, which makes this an easy, quick soup to make. To create a vegetarian version of this soup, add water instead of stock plus two Parmesan rinds.
Hindus consider cows and all their milky produce – cream, butter and cheese – sacred. I can’t argue with that. Traditionally, this dish would be made with a few large slabs of golden butter, but for the sake of decency I’ve toned things down a bit. It’s still an extravagant dish, but channel India and enjoy yourself.
Although I think the trend of substituting spiralised courgettes for pasta is a waste of time and energy, when they’re still raw and used as a salad, thin strips (either curled or straight) bring freshness and crunch and are an excellent carrier of a good dressing. They’re a cooling, versatile side salad that I’d happily eat with pretty much any fish, pork or tofu (and probably a great deal more). The dressing for this side is made from Japanese condiments: sweet mirin, sour rice vinegar and savoury sesame oil. Frozen, ready-podded edamame (soya) beans fit the theme and are widely…
Roasted brussels sprouts have always been very hit or miss for me. Sometimes they’re so good I want to eat the whole pan. But other times I get my heat or timing wrong, and the sprouts go mushy in the center. Over the years I’ve moved on to other methods, and I don’t miss roasting one bit. I love to simply halve and panfry them (see this page), or shred and fry them in a hot pan, which is probably my favorite method. Here, I toss them with deep-fried shallots, shallot oil, and pecans, which makes a dish worthy of…
This version of beef and broccoli is flavored with a savory black bean sauce, and includes a colorful mix of vegetables.
This Southern barbecue specialty is a staple all year long when you use your slow cooker! I like serving Pulled Pork alongside fresh coleslaw and potato wedges or on buns with sliced red onions.
My favorite proteins to serve in homemade Indian curries are chicken, lentils, and chickpeas. But where chicken and lentils have a longer cooking time, chickpeas are fast. Keep a couple of cans of chickpeas (typically labeled garbanzo beans) in your pantry, along with some coconut milk, and you’ll be well on your way to a quick and easy meatless dinner. This is great served over steamed rice, but our favorite way to enjoy it is with this homemade flatbread.
Elvis Presley was a cultural icon in the 1950s and ’60s, and his legacy even spilled over into the culinary world. His love of peanut butter, bananas, and bacon is the stuff of legend, and once you try this sandwich, you’ll see why!