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Asian Mexican fusion pork tacos with homemade hoisin sauce, slaw, and homemade grilled peach salsa

Asian Mexican fusion pork tacos with homemade hoisin sauce, slaw, and homemade grilled peach salsa

Had pulled pork, ribs, and beef brisket left over. Cut it all up, cooked with scallions, corn, cherry tomatoes, and bbq sauce and threw it on a Tortilla topped with white bbq sauce and a little cotija. Beyond delish.

Had pulled pork, ribs, and beef brisket left over. Cut it all up, cooked with scallions, corn, cherry tomatoes, and bbq sauce and threw it on a Tortilla topped with white bbq sauce and a little cotija. Beyond delish.

HOW TO COOK POLENTA - "This is a no-nonsense polenta technique familiar to Italian restaurant kitchens everywhere -- perfect for a dinner party, or anytime you want to get cooking well before dinner time and go about your business. Best of all: the longer it sits, the better it gets. Any bitterness fades; every gritty grain swells and turns to cream."

Carlo Middione's Polenta Facile

HOW TO COOK POLENTA - "This is a no-nonsense polenta technique familiar to Italian restaurant kitchens everywhere -- perfect for a dinner party, or anytime you want to get cooking well before dinner time and go about your business. Best of all: the longer it sits, the better it gets. Any bitterness fades; every gritty grain swells and turns to cream."

Caprese  salad with Italian sausage and the bomb zucchini gratin. Recipe found on the Nourished Kitchen Facebook page.

Caprese salad with Italian sausage and the bomb zucchini gratin. Recipe found on the Nourished Kitchen Facebook page.

Bolognese. Bolognese- I use Mario Batali's recipe on www.thechew.com and just add my own spin, or whatever I happen to be in the mood for. And the trick for a perfect bowl of pasta? Put your gravy/ sauce in a cast iron skillet. Add some of the water from the pasta to it, undercook the pasta by about 4 minutes, and add it to the skillet. The starchy pasta water helps the gravy adhere to the pasta, and it finishes cooking in the skillet with all the yummy flavors.

Bolognese. Bolognese- I use Mario Batali's recipe on www.thechew.com and just add my own spin, or whatever I happen to be in the mood for. And the trick for a perfect bowl of pasta? Put your gravy/ sauce in a cast iron skillet. Add some of the water from the pasta to it, undercook the pasta by about 4 minutes, and add it to the skillet. The starchy pasta water helps the gravy adhere to the pasta, and it finishes cooking in the skillet with all the yummy flavors.

Lechon adobo with bell pepper, onion, blood orange and avocado topped with gruyere and eaten with tortilla chips

Lechon adobo with bell pepper, onion, blood orange and avocado topped with gruyere and eaten with tortilla chips

Chicken gyros on homemade pita with tzatziki from scratch,  homemade kale chips, and cherry tomatoes

Chicken gyros on homemade pita with tzatziki from scratch, homemade kale chips, and cherry tomatoes

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