i always like getting ideas from fast food chinese restaurants and then perfecting them. here i use hot peppers instead of bell, and a special spicy sauce. search for divinechef on youtube to find my video recipe.
this herb rub, by way of biba caggiano, is used throughout emilia-romagna. it's wonderful on roast chicken or pork or tossed with roasted potatoes in their last ten minutes of cooking. it will keep in a tightly covered jar in the fridge for several week
this is the standard palestinian salad -- they eat it with just about anything but especially to accompany and give colour to rice dishes -- it might take a little getting used to, but you'll get used to it!
this is amazing! i got this recipe from a lady i met on my honeymoon in bali. it's indonesian home cooking so it's more authentic than the satay you could try in the restaurants. to make this dish quicker to prepare, you could use unsalted peanut butter
this is such an easy and cheap meal to make. we love casseroles in the winter and this one is a favorite. note: i have changed this recipe as it was brought to my attention that i missed a step, to cover with foil.
i first tried this at a new year's eve party one year and immediately had to ask for the recipe. i couldn't believe how simple it was. this is not for wimpy taste buds - i warn you now that this will be very, very hot. i recommend using paul prudhomme's b
if you are a thin crust lover, then this is not for you, this recipe produces a thick, tender delicious crust. this is wonderful just brushed with olive oil then sprinkled with some kosher salt, garlic powder and the bit of shredded mozzeralla cheese on t
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