The only steak recipe you will ever need. There are several members of my family who would be quite content to live on steak alone. Needless to say, I have a fool-proof recipe, a recipe that I have deemed my one and only for pan seared, thick-cut, and bone-in steaks. This is more of a method than a steak recipe – you’ll only need fresh garlic, butter, thyme, and salt and pepper. That’s it! If I stress anything here at all, it is to make sure you have butcher quality steaks. As with any meal, the quality of the ingredients you use will make all the difference.
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I have a preference for dishes with a serious kick of heat. From my morning eggs to my late night savory indulgences, if I can add a bit of fire to my palate, I always will. Among my favorite go-to ingredients for a punch of flavor is Bomba di Calabria, a hot pepper paste made with dried Calabrian chiles. Dried chiles are reconstituted, steeped in boiling water, then processed with fresh garlic cloves, sea salt, extra virgin olive oil and a splash of balsamic. This fiery paste will become your secret weapon when you want to take your favorite dishes to the next level.
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Beans and Greens is a healthy and versatile one-pot dish perfect for movie nights or game days and with additions like pasta or rice, it's an easy weeknight dinner idea, too. It's flexible to make it as mild or hot as you'd like.
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Look no further… game day and movie night just got way healthier, and equally delicious. These buffalo cauliflower “wings” are a finger-licking-fantastic alternative to boneless buffalo chicken, especially if you want to add a delectable way to enjoy your veggies! You don’t have to be vegetarian to immensely enjoy these either. These little bites have become so frequently requested, that we’ve begun to make them more than our traditional buffalo chicken wings! Yep, they’re really that good….
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There is a saying in the Eastern Arab world, “A hungry man would be willing to sell his soul for a dish of mujadara. This recipe is inspired by a beautiful, yet humble, Middle Eastern dish combining rice, lentils, and deeply caramelized and crispy onions. Like many cultural dishes, you will find variations of mujadara from family to family throughout the Middle East, and likewise, just as many variations at Middle Eastern restaurants throughout the United States. Sometimes referred to as mujaddara or m’jaddaret-burghul (served with bulgar), the first recorded recipe dates back to 1226 in Iraq; often containing meat and served as a celebratory meal. Though the medieval Arab…
