from a popular collection of recipes originally published in an afrikaans magazine, huisgenoot. the recipe calls for a coarse south african sausage, boerewors, which is generally made up of 2/3 beef, 1/3 pork, plus spices, etc., but i use normal pork sau
these little guys are always a hit with the adults and kids. barbecue appetizers or backyard hors d'oeuvres as i like to call them are a great way to give your guests a hint of what they're in store for. not to mention they'll fend off the hungry crowds w
this is a basic chili recipe, but my favorite. since i am a vegetarian, i omit the beef and add more beans for a great meatless chili. i also add more hot sauce for extra kick. this chili is great served with sour cream and/or cheese.
a non-traditional aquavit recipe from swedish chef marcus samuelsson of aquavit in nyc and minneapolis. use a good quality potato vodka for this recipe. the aquavit needs to stand for 6-8 weeks before it is ready.
this recipe is simple to make. i have made shrimp this way for years. it's kinda like having a shrimp cocktail. shrimp is best when chilled. great for parties, with meals as a appetizer or just alone. note: use seasonings to your taste. i usually add 1
easy and quick for a weeknight dinner, especially if you have cooked rice on hand. using fresh garlic and ginger (rather than powdered) doesn't take too much extra prep time, and gives this recipe a much more complex flavor.
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