We wish this recipe replicated Sautéed Mussels in Rich White Wine Sauce, one of the most popular appetizers at Mickey & Mooch in Charlotte. We'll keep tweaking it, with frequent research trips to M&M, until we get it right. Adapted from the classic French Moules … [Read more...]
Shrimp Perloo
Adapted from a Blue Apron recipe that called for Bomba rice. I substituted Arborio which was delicious too. The recipe also called for 10 ounces of shrimp, but unsurprisingly a full pound of shrimp made it even better. 1 pound peeled and deveined shrimp 1 cup Bomba rice (Arborio … [Read more...]
Tamale Pie
Adapted from The New Laurel’s Kitchen (1986) by Laurel Flinders, Carol Robertson, and Bronwen Godfrey. Tamale Pie is a vegetarian dish that doesn't result in feelings of deprivation among meat-eaters. If you choose to use canned beans, remember that each can contains … [Read more...]
Cardamom-Scented Oatmeal Pancakes
Adapted from Mark Bittman, The New York Times, who calls the pancakes "exotic". You need cooked oatmeal from steel-cut oats. These delicious treats are so good that you will find yourself making oatmeal just to make the pancakes. It's hard to believe something made with such … [Read more...]
Mu Shu Seitan
From The Purple Carrot. Not authentic Asian food, but delicious nonetheless. And you can make it at home. Seitan is a vegan protein that blends well with other ingredients. Unlike, say, tofu, seitan will never make your meat-eating guests ask, "What's this stuff?" in a … [Read more...]
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