Avgolemono is a mixture of egg yolks, lemon juice and broth. It can be used in anything from a sauce to a stew to a soup. As a sauce it can be used on vegetables

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Zhug sauce is a spicy, herbaceous condiment hailing from Yemen. Made from fresh herbs, chilies, spices, and olive oil, it offers a zesty kick to dishes.

Cooking Channel serves up this Fish Mousseline with Sauce Nantua recipe from Laura Calder plus many other recipes at CookingChannelTV.com

A crunchy, savory topping of toasted breadcrumbs seasoned with lemon zest, parsley and grated Parmesan cheese.

This umami-rich mushroom ketchup recipe goes well with usual mushroom pairings like steak or eggs, or you can stir it through soups and stews for extra depth of flavour.

Passata is one of those ingredients that I always try to have in the cupboard. It's such a useful addition to so many recipes. But, if you have come here wondering what passata is, I'm

Enjoy this filling sweet potato and black bean stew as a budget-friendly midweek meal. Served with moreish cheddar dumplings, it's great for feeding a crowd

A blog focused on cooking with easy recipes for all tastes.

This sweet and salty miso yogurt dip is quick and easy to put together and serve alongside fresh or lightly steamed vegetables.

At chef Jean-Georges Vongerichten's Prime Steakhouse, when you order your preferred cut, the choice of accompaniments includes this sauce with intense umami flavor and a mustardy zing.

Recipe video above. A traditional recipe for an iconic Greek dish from a wonderful cookbook called The Food And Cooking Of Greece by Sara Nassopoulos. Layers of soft eggplant, rich beef or lamb filling lightly spiced with oregano and cinnamon, topped with a thick layer of bechamel sauce. It looks like a lot of steps but the recipe has a nice flow to it - I've popped prompts in the steps. 🙂

22 fantastic, original leftover turkey recipes. From Turkey Turnovers to Turkey Bacon Parmesan Rotini you'll love these great leftover ideas.

Recipe video above. A classic way to prepare shanks, these are slow cooked in a deeply flavoured red wine sauce until they are meltingly tender. You can't taste the red wine at the end, it completely transforms into a rich sauce. Make this in the oven, on your stove or even in a slow cooker - instructions provided for all!Note: This is my original lamb shanks recipe. There is also a more involved Restaurant-style red wine lamb shanks version in my cookbook which is more "fine-dining" style and involves an overnight marinade. See Note 7 for more information!

Tropics Dressing is a "Made in Hawaii" french style dressing. From what I understand this dressing was named after the original Tropics restaurant in Hawaii back in the 1960's and could possibly be the first time Hawaiians tasted french dressing. This easy blender dressing is sure to please with its tangy sweet flavor. I enjoy it drizzled over avocado slices, chicken salad, or tuna sandwiches. You can also mix in a little mayonnaise to make it more of a creamy french. One of the most memorable Tropics dressing stories I have is when I was first dating Kono (back in the 80's). He and his buddies fired up the hibatchi and proceeded to confidently burn the chicken charring it until it was almost black. Well little did I know that this wasn't the first time they made this dish and that they were right on track when it comes to making "Burn the House Down Chicken". Yup, burnt chicken basted with Tropics dressing and served with a little on the side for dipping. Oh the things we cooked up with pride in our 20s... So with that story told, this dressing makes for a great basting glaze and dipping sauce for chicken. But its not necessary to cook it "Burn the House Down" style. Create your own "burn" by stirring in as little or as much Sriracha "rooster" sauce as you can handle, to make a crazy delicious spicy version for chicken. Even though we don't; my youngest daughter calls this dressing burn the house down sauce, not tropics. Tropics Dressing (you will need a blender to make this) 1 clove garlic, smashed 1 slice onion, roughly chopped 1 cup seasoned rice vinegar (in the Asian section) 1 cup ketchup 1/4 cup sugar 1 tsp. salt 1 tsp. lemon juice, fresh 1 tsp. worcestershire sauce 1 tsp. dry mustard, Coleman’s 1 cup salad oil, ADD LAST Place garlic and onion in the bottom of the blender. Then add all other ingredients except the oil. Cover and start the blender; mix ingredients well, making sure that onions and garlic are chopped fine. While the blender is on; slowly add the oil through the opening in the cover so the dressing will emulsify and won’t separate later.

A good Caesar salad has been our favorite choice of salads for at least the last twenty years; and as Caesar lovers,the search for that perfect Caesar dressing has occupied us for all that time. This path has taken many twists and turns; starting with the standard recipes of three decades ago, we have tried ultra low fat, heart healthy, organic formulas and many more. We know that all food lovers have different tastes and a lot of those who treasure the Caesar salad have their favorite recipes and are not overly prone to change. But; if you are still seeking that perfect combination of smoothness, taste, tang and appearance, try the recipe that we are sharing with you today. It is smooth, tangy and delicious to our tastes; and hopefully to yours.

Recipe here.

Taylor and I are busy gearing up for a long and cold winter here at the farm. As a result, we are in total panic mode in the food department. We go through this every season in the late fall and spend a lot of our time digging up the remainder of the root crops […]

Classic Indian flavours come together in this warming and healthy mulligatawny soup.

This Classic Creamy Italian Salad Dressing recipe is one for the books! It's packed with delicious herbs and makes the perfect creamy addition to any garden salad! And it's SO easy to make and healthy too!

Thinly sliced carrot and celery add flavor to this soupy twist on comforting chicken and dumplings with fluffy cornmeal dumplings.

Recipe VIDEO above. Copycat of Queso Dip (Mexican Cheese Dip) sold in jars in the US and at Mexican restaurants. Made with real cheese and stays silky smooth even when it cools! AND it reheats perfectly. Makes about 2.5 cups. IMPORTANT: Please read Note 1 regarding store bought shredded cheese.

Anthony Bourdain calls this super-garlicky mayonnaise “the magical condiment.” The perfect balance of garlic, lemon and saffron is what makes it so good.

This is a delicious recipe and I am always complimented on it.

Recipe video above. This is a great everyday Chicken Marinade, one you make with things you've already got with plenty of sub options (see notes). It will make any cut of chicken extra juicy, infuse it with savoury flavour that's a touch of sweet, with a hint of herby goodness. Especially good for chicken breast, and terrific for grilling!

IDEES VIR VLEISSOUS