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flank steak

Lemony Flank Steak with Pomegranate Molasses

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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These Spicy Korean Meatballs with Gochujang Glaze work perfectly on a busy weeknight or your SuperBowl buffet. Inspired by a Foxes Love Lemons recipe on Food52

Spicy Korean Meatballs with a Gochujang Glaze

These Spicy Korean Meatballs are ideal as a simple midweek meal or a crowd-pleasing Super Bowl snack. They are hearty, spicy, sweet, and tangy. If you haven’t already tried the Korean spice paste, gochujang, this is a great introduction to it and you’ll be happy to have it in your pantry.

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cumin

Comforting Cumin: Tasting Jerusalem January 2015

Cumin – The Tasting Jerusalem Jan 2015 ingredient — an ancient and aromatic spice used in many cultures and cuisines plus a recipe for stuffed eggplant.

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le creuset closed

Bowing to the Braising Pot

Braising is such a perfect cooking technique for fall food and weather – and if you’re lucky, it might make your family bow down to your cooking efforts!

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Tasting Jerusalem

Tasting Jerusalem: Ruth’s Stuffed Romano Peppers

Thanks to Ottolenghi’s mom, Ruth, I am a stuffed pepper convert, especially yummy w Tasting Jerusalem’s August ingredient, Baharat, a fragrant spice mix

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Farmer's Market Pasta

Farmers Market Pasta with Asparagus, Peas, and Cherry Tomatoes

Spring weather means the farmer’s market bounty is back! Drawing inspiration from my overflowing vegetable basket, I prepared this Farmers Market Pasta with organic asparagus, cherry tomatoes, and fresh English peas.

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sake steamed clams

In the Kitchen with Yumivore: Sake Steamed Clams

The March theme of @Yumivore’s CookUp group spurred me on to try this simple technique of using sake to cook clams. A technique worth repeating!

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Jerusalem: A Cookbook

Wordless Wednesday: Braised Eggs w Lamb from “Jerusalem: A Cookbook”

After cooking this gorgeous recipe, I now understand why it was chosen for the cover of “Jerusalem: A Cookbook”. Dish described by my son as “transcendent”

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