Theres a local restaurant does the best Salt and Chilli Squid I've tried but their recipe is a closely guarded secret! So I put my thinking cap on and

Easy Recipe for Ca Nuong Da Don Vietnamese Whole Roasted Catfish with Scallions

This is one of my favorite Ukrainian dishes and today I am using my mom's recipe. You take fresh made bread, wrap it in beet leaves to make tiny dumplings and then soak them in a dill cream sauce. It is a staple of every special occasion and you can make the dumplings ahead of time and freeze them for months. We call them beetniks (or beet leaves and dough) and I can never find a recipe on the internet so I am posting one. This is a very local dish, but very rich and tasty. It also is a good use for beet leaves, maybe left over from cooking, say borscht. Beetniks Ingredients 1 loaf bread dough (I used frozen) About 50 small to medium beet leaves (don't use ones that the bugs have eaten). 1 litre cream 1 onion 4-6 Tbsp of fresh dill Instructions Beetniks Wash the beet leaves. Remove the stems. To dry, spread one layer of leaves between tea towels. You can use leaves that are slightly wilted but don't use leaves that are eaten by bugs. Break off about a walnut sized ball of dough. Place on the rib of the beet leaf and roll up tightly. Repeat until you run out of beet leaves or dough. Let rise until the dough peeks out the edges of each roll. Bake for 15 to 20 minutes on a greases cookie sheet until golden brown. Fill a roaster with the beetniks. Cream Sauce Dice the onion and cook in a generous portion of butter until soft. Add the cream and the dill and simmer until the sauce thickens. If the sauce does not thicken, fry a little flour with butter and add to the cream. If too thick, add a little more cream. Sauce should be a yellow color. Pour the sauce over the beetniks. Allow the sauce to soak in,(you can heat them up in the oven if you like). Serve.

Say this recipe title 10 times fast and…you WIN! Happiness and energy in a bowl. What more could you want on a Monday? If I could summarize in a single recipe what a healthy vegan diet means to me, this bowl might just be it. It’s fresh, crisp, vibrant and heavy on the veggies with...Read More

This winning “brinner” recipe is so great it received first place in the first-ever Farberware® Cookware recipe contest! This family-favorite dish, developed by Lidia Haddadian, is perfect when served for breakfast or dinner and is sure to leave a hungry crowd ravenous for seconds.

A regional dish from southern Italy, Beef Braciole gives classic Italian pantry food a rich and meaty kick. It’s also a family dinner favorite for...

I woke up feeling a little ravenous.by I_Luv_Adobo

This tangy, chicken-loaded salad will hit the spot. Yum.Calories: 512Protein: 40.2gGet the recipe here.

two favorite restaurants in Da lat Banh Xeo and goat

Easy but delicious chicken and pork pate for banh mi.

A comprehensive review of the best inflatable kayaks and inflatable fishing boats with tech specifications, comparisons, pros, and cons.

How's this for fusion? Delicious Greek spinach and feta pie meets the easy, breezy Mexican quesadilla for a low-GI snack you'll make over and over.

This simmered sauce is a roller-coaster ride for your tongue. It's a wonderful blend of complex flavors that goes with any meat. — Rd Stendel-Freels, Albuquerque, New Mexico

This classic braised caramelized catfish is the heart and soul of home style Vietnamese food.

Ina Garten's chicken Parmesan makes the perfect and delicious dinner

This is a guideline more than a recipe. The idea is to learn the basic guidelines to develop your own amazing pho recipe for your family. The magic ratio is 1:1 beef parts to water. So decide on how big your pot is and adjust accordingly (remember to account for the volume of bones). We'll provide a sample recipe for 13 qt pot below. If you only have a 7 qt pot, scale down below as appropriate. Please read this guideline in it's entirety several times and watch the video above before embarking and let us know if you have any questions!

These toasts are filling, plant-based, light and refreshing and so incredibly simple to make. I usually prep the ingredients for a hearty lunch I can have all week, but it also works supremely well as a light summer dinner for those times when you can't even fathom turning on the stove. PS, this edamame spread you will see quite a few times on my blog, and it's part of my upcoming cookbook! If you like this recipe, plesae consider preordering the book (linked in the blog post!).

This list of the 30+ Best Potato Recipes is full of rich, inviting, creative ways to devour your favorite starchy veggie.

Hi lovelies & Happy Yalda! Winter has arrived for those of you in northern hemisphere! Living in the beautiful Melbourne, I haven’t seen snow for so long, I can’t help but to wish t…