This is the perfect summer combination. It doesn’t only work as a breakfast dish but is also great as a refreshing side dish for barbecues and red meat.
Author: Chef M
Tofu and mushrooms are commonly used together in Chinese dishes, just as they are here in this Thai dish. The blandness of the tofu is a contrast to both the texture and flavour of the mushrooms. For the best flavour, use the type of mushrooms suggested.
Tender pork, succulent shrimp, crisp snow peas and crunchy, rich cashews make this version of fried rice a regal one.
Chocolate and cherries are star-crossed lovers. They each bring out the best in the other: good chocolate has a natural fruity tang, and perfectly ripe bing cherries have a deep, rich, cocoa flavor. I believe this cake is like a really sexy romance. It’s deep, rich, tasty, and at times messy. But the messy is what makes it delicious. The secret to plating this dessert is timing. Keep your ice cream cool right up until it is time to serve, and bake the cakes at the last possible moment. The results, like true love, will be magical.
These are my “diet-buster” cupcakes. They’re moist, fudgy, and completely dangerous for anyone watching their waistline. This thick and fluffy frosting takes a full bag of butterscotch morsels, butter, sugar, and cream. They’re worth every calorie, trust me.
Scrumptious and so pretty, with the colors of red peppers, black olives, herbs and artichokes.
Over the last few years, quinoa (pronounced KEEN-wah) has been touted as the next great superfood. It’s considered by most to be a grain, but it is actually an amino-acid–rich seed full of protein and magnesium and a host of other minerals. Crunchy and nutty in taste, it is also extremely easy to prepare. This recipe is a winner in all respects. It’s simple to make, absolutely delicious, and about the most healthful dish you could ever eat. Chef Corey created it as part of his perpetual quest to expand our repertoire of meatless options that will satisfy even the…