Take a lesson from Mexican cooking guru Shelley Wiseman at The Farm Cooking School
It takes just a few ingredients to craft this richer, creamier cousin of mozzarella. A cheese expert leads you through the process, step-by-step.
Chef Mamie Nishide shares her secrets for this classic Japanese noodle soup.
This classic dessert gets a thoroughly modern (and delicious) makeover.
Best rack of lamb recipe! mint salsa is out of this world. Remember to really pack in the mint leaves. Otherwise the mint can be overwhelmed by the other ingredients in the salsa. I found a good internal temperature for a large group (medium cooked) is about 145. I didn't find searing it, as some suggested, worth the effort. It was excellent prepared as per instructions.
The soup is so simple I thought the outcome would be "just okay" so it was a bit of an extra for my menu. Turned out to be the favorite hands down! A delicious celebration of what's in season for spring. I made this first then the rest of the dinner since the soup can sit and be served at any temperature. Definitely make the croutons!
This is a staple at our house ... Once a week in the summer time and probably once every 10 days during the rest of the year. I’m making it again tonight (2nd time this week) but doing almonds or maybe toasted walnuts as I ran out of pine nuts earlier in the week when I made it. ALSO ... Slip in an extra 2 breasts for you to have for lunch during the week with some steamed veggies or wild rice. Makes an EASY PEASY lunch to go and your co-workers will be jealous.
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