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Recent Reviews

Re:Pork Stir-Fry with Baby Bok Choy and Cashews

I've now made this recipe several times and we still love it. I do get better results when I use a gas stove, which is not always an option. I double the bok choy, since the proportion in the recipe seems a little skimpy, and I use unsalted cashews since the soy sauce in the marinade seems to add enough salt. I add a little water (maybe 2 Tbs.) at the end to deglaze all those yummy bits stuck to the pan and it makes a tasty sauce. Finally, we pass some Sriracha to give it a little shot of heat. I'm thinking of adding rice right to the pan next time instead of serving it over rice. Yum!

Posted: 09:20 pm on January 3rd 2015

Re:Argentine Spice-Rubbed Flank Steak with Salsa Criolla

I've made this steak numerous times since it first appeared in one of FC's pull-out recipes. This recipe never fails to please. Although it takes a bit of time to make, we love the salsa; it's great on chicken and fish, too. It had always bothered me that half the rub remained in the marinating dish so, the last time I made it, I added some olive oil to the rub to help it adhere to the steak. It worked like a charm; the steak was even tastier and the oil helped to keep it moist, too.

Posted: 02:53 pm on September 13th 2014