A healthier way to enjoy stuffing this holiday -- try an ancient grain call quinoa while celebrating cherished traditions!
With festive potlucks and dinner gatherings right around the corner, this is a great side dish or even as a main one for vegetarians or anyone looking to eat less meat. Infused with vibrantly fruity and nutty flavors, spruce up a meal with this easy to make pilaf!
No need to fret over cooking fish with this tasty and colorful recipe. Try it just for the halibut!
Tagine or tajine is named after the earthen pot it is cooked in. Traditionally, this one pot meal was cooked slowly over hot coals and consisted of meat and vegetables much like a stew. This version is vegetarian with the hearty meatiness coming from the chickpeas and the smokiness coming from the Moroccan standard Ras el Hanout spices.
The technique of "spatchcocking" is to first butterfly the game hen, remove the backbone and then break the breastbone so that it will lay flat. This method exposes more skin, which crisps up nicely at a higher temperature. Along with Morrocan spices mixed herbs and a lemon rub marinade, this creates tender breast meat and juicy and flavorful drumsticks, all done in less time. Serve with warm berries, roasted tomatoes, tomato oil and arugula.
Perfectly heavenly, this do-it-yourself dish features a savory counterbalance of deep, rich onion flavor and creamy gorgonzola, nestled in a flaky, cut-with-a-fork-only crust.
As tomatoes ripen in the garden during the summer, enjoy a beautiful and unique twist to eggplant with this dish.