This lemony flank steak glazed with pomegranate molasses wows your taste buds with its tangy flavor but goes from pan to table in a matter of minutes.
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A family favorite and a classic Hawaiian specialty – Portuguese sausage marries beautifully with soy sauce eggs and Japanese rice.
Thanks to Ottolenghi’s mom, Ruth, I am a stuffed pepper convert! Ruth’s stuffed Romano peppers recipe in Ottolenghi’s Jerusalem cookbook is the ideal combination of a mild pepper filled with a warmly spiced meat stuffing. You’ll love this dish and the introduction to the fragrant Baharat spice mix.
These marinated, oven-baked, and grilled baby back ribs are worth the effort – the flavor and texture is perfect – tender and chewy in the best kind of way. And perfumed by bourbon and a spicy, smoky rub. Your guests will thank you!
This shakshuka recipe is an easy egg dish for your brunch and dinner menus. Spicy tomatoes are topped with poached eggs and served with pita for dipping.
Learn to dry brine turkey and Thanksgiving is a breeze. You can count on juicy white meat and a turkey that is cooked properly all the way through, every time.
Instant Pot Red Lentil Chili with Pumpkin and Black Beans from The Gluten-Free Instant Pot Cookbook is vegan and gluten-free but will wow your carnivores, I promise! This is also the perfect quick dinner on Halloween night — grab a bowl before or after trick-or-treating, add your favorite toppings and some hot apple cider or […]
Your bubbe will never know this is Instant Pot brisket! This update to an old classic braised brisket recipe has all the flavor in half the time. It’s perfect for Rosh Hashanah or any Jewish holiday or family gathering.
Welcome to OMG! Yummy
I’m Beth – a seasoned marketing professional, kitchen table storyteller, and enthusiastic food consumer. Hang out in my virtual kitchen and I promise to feed you recipes, stories, and lots of inspiration!