The key is in the brine.
Lush version of traditional barbecue side dish from “Rodney Scott’s World of BBQ”...
Pasta baked with a rich tomato meat sauce, cheesy bechamel, and Parmesan cheese for a comforting meal perfecting for entertaining.
SOUTHERN COOKING AT ITS BEST
Beef shin ragu is super flavoursome and uses a cheap cut of me, so affordable, too. This ragu recipe could not be easier to make.
The "Top Chef" season 15 finalist shares his professional preparation of fried chicken with Epicurious.
An Irish style stew with sausage, bacon and potatoes.
Cassoulet is one of the great cold-weather dishes in the world’s canon of rib-sticking and soul-warming edible things.
Pasta baked with a rich tomato meat sauce, cheesy bechamel, and Parmesan cheese for a comforting meal perfecting for entertaining.
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Recipe video above. A retro classic! Browned sausages smothered in a curry flavoured gravy with onions, carrots and peas. Skip the old school method of boiling sauces - that's throwing away free flavour! Browning sausages in the same skillet used to make the curried gravy makes a MUCH tastier sauce. I promise!
Recreate RecipeTin Eats Vietnamese Shaking Beef at home and impress your guests with this delicious Asian inspired dish.
This cheat’s stifado uses ready-made meatballs instead of stewing beef to deliver the same tender results in a fraction of the time
This Greek-inspired Cinnamon Chicken Stew is one of the coziest weeknight dinners! Seared chicken thighs simmer in a rich tomato sauce until they’re fall-apart tender. Served over pasta or rice for a easy, flavorful meal in less than 45 minutes.
This dish can be prepared in individual ramekins for a more elegant presentation.
Quick and easy, this chicken Marsala is packed with flavor, thanks to Marsala wine, sautéed mushrooms, shallots, and garlic. The secret to success with this version is to slip extra gelatin into the chicken stock—which helps give the sauce a glaze-like consistency that's just like the best restaurant pan sauces.
Hearty and delicious Italian sausages and pepper in a rich tomato sauce with Gremolata
I think we'd all eat dinner with Lucas Scott.
Warning: These won't be easy to share.
No green beer here, folks.
This Doro Wat recipe gets its complex flavors from a myriad of spices, making the Ethiopian chicken stew a hearty, cozy meal.
Chef Scott Conant, host of the Food Network’s “Chopped Sweets,” teaches Hoda and Jenna how to make chicken Parm and tiramisu.
This Scotch Egg Recipe is a fun easy pub snack that is full of flavor, easy to make and is the perfect fun appetizer to serve at gatherings.
Berkeley author and blogger Erin Scott has just published an honest-to-goodness cookbook that also introduces us to her Berkeley residence, her garden, and her delicious recipes. Come with me to meet Erin, to check out her ideas, and to visit her house and meet her family. Berkeley is where so many significant food/eating/cuisine and dining ideas were originally cooked up—think Chez Panisse and Alice Waters—and Erin is enhancing that tradition. I send warmest thanks to my wonderful friend, the San Francisco architect Abigail Turin, for re-introducing me to Berkeley cookbook author/food blogger Erin Scott. Erin’s new cookbook, ‘Yummy Supper’, is new from Rodale Books. It’s a joyful series of ideas, photographs, uncomplicated recipes, brilliant flavors that are immediately engaging, and bright and clear ideas that you could almost cook from the pictures. Imagine Bourbon-braised short ribs, ice-cream pie, a quick breakfast salad, slurpy fruit drinks, savory custards with wild nettles, and black rice pudding, Balinese garden stew, millet crepes (sweet or savory), a mushroom galette, and a year's worth of health-conscious and sybaritic and versatile recipes—from a gluten-free omnivore. No wonder her blog, Yummy Supper, has 100,000 followers. The culinary world is not often my focus, but Erin won me over with her down-to-earth new ideas about living with fresh and breezy style—and dining with the seasons, with flavor. It happens that the recipes are gluten free – but you’d hardly notice if that was not your focus. Her house, a charming Berkeley bungalow, and her food and kitchen and cuisine all work in a chic and child-friendly style. Love it. It’s very California—but without eccentricity. It’s very do-able. No ten-part recipes.You can find everything at a farmers’ market. I admire Erin’s idea of feeding her family with fresh local ingredients, and with vegetables and fruit from her small garden. I love the idea of Bolinas crab pasta with citrus and mint, and red rice risotto with wild mushrooms and wilted spinach, or French lentils with preserved lemon, tarragon, and creamy goat cheese. There’s a ‘butcher shop’ section and a ‘sea’ and an ‘egg’ section (a favorite) and I admire the inventiveness. Erin prepared and photographed everything in ‘Yummy Supper’ and her two children and her husband cook as well. I admire also the flea-market/ chic style of her house, and her marvelous and unpretentious food styling and table settings. In particular, I know you’ll be inspired by her approach—which does not require days of complicated cooking. Twenty minutes to vibrant deliciousness. A Friend, Indeed Abigail Turn is a longtime friend of Erin’s…and here's her note of re-introduction: Abby Turin said, “Erin lives in a lovely house in Berkeley with an adorable organic garden. She moved to Berkeley when she was 15, was at Columbia for college and then in New York for years, and moved back to Berkeley around ’94. Her family is very international – but also very grounded / California. And as a side note…she and her family just spent a year travelling and researching and photographing and studying through the South Pacific with their two kids. She is a fabulous woman – warm, smart, charming and chic.” Blogger, Mother, Wife, Gardener, Farmers' Market Shopper, Author I asked Erin about her new book, ‘Yummy Supper’ (Rodale Books)—and her popular blog, Yummy Supper. Erin’s food photography and lifestyle shots have been published in Saveur and Kinfolk It's impressive that she’s invented her new calling. She formerly ran and styled a fantastic fashion store, August, She then threw herself into beautiful food photography, and her book is published by the highly demanding and popular Rodale Books. I asked her how she got started in the culinary orbit. “Yes, all images, text, recipes... everything is by me,” Erin said. “My previous work was in fashion and design - originally in magazines and then working for entrepreneurs in all arenas of fashion from buying to merchandising to sales and marketing. In 2005, I co-founded a lifestyle store in Oakland called August (a very special shop, which you covered in C magazine years ago). It wasn't until I started my blog that my lifelong personal passions for photography and home cooking became my work. When I casually started my blog in 2009 I had no idea that I was embarking on a new career path, but 5 years later I've found myself doing professional photography work and writing a cookbook and absolutely loving every bit of it! I am a completely self-taught photographer and stylist. I learned by taking hundreds of thousands of photos and growing from my mistakes. I think my instinct for styling is an organic extension of my work in merchandising.” Early Praise for Erin's Work I love the book—and I’m in good company: Some words of advance plaudits: "This book shows how to eat with intention ~ and reveals through simple, vibrant recipes that when you are attuned to freshness, flavor, and seasonality, health is the natural outcome." - Alice Waters "Erin Scott’s recipes look ever so appealing ~ fresh, bright, full of bright color and clean flavors, in fact, “yummy”, just as she says. I’ll use this book for sure." - Deborah Madison, author Vegetable Literacy "Yummy Supper hasn't left the side of my stove since I opened it. As a busy mom of two, I'm inspired by this beautifully crafted cookbook and motivated to cook its honest and delicious recipes with what I have in my kitchen." - Kyle Cornforth, Director of The Edible Schoolyard Berkeley CREDITS: All images her by Erin Scott, used with express permission. Book: Yummy Supper, 100 Fresh, Luscious and Honest Recipes from A (Gluten-free) Omnivore by Erin Scott (Rodale Books, Fall 2014) Blog: You’ll want to sign up. Yummysupper.blogspot.com Photography: www.erinscottstudio.com
Delicious Dinner IdeasMore Dinner Ideas...Latest RecipesMore Recipes...DessertsMore Desserts...AboutWelcome! We're Scott and Chris, the team behind The Café. We serve casually elegant deliciousness. Translated? You'll find recipes that are classic and simple - with a fresh, unique touch!Read more about us →Browse Recipes by CategoryRidiculously Easy RecipesMore Ridiculously Easy Recipes...Gifts from the kitchenMore Gifts From The Kitchen...AppetizersMore Appetizers...
Rich thick stew with tender beef, veggies Guinness beer and wine
He’s the thought leader whose predictions are uncannily accurate – and that should terrify the tech titans, as he thinks Twitter’s Jack Dorsey will be fired by the end of the year and a tech CEO will be arrested.
Modernize your next family meal with this scrumptious Salisbury Steak Shepard's Pie, topped with a beef gravy that will make your grandmother proud!
Caramelized onions and a homemade Thousand Island sauce take this double cheeseburger from good to downright irresistible.
For chilly nights when you're wanting a fancy slow-braised chicken, but need something simple and easy to put together
I'll be clear about this from the outset, I am not sure if this is eaten in Mexico. Wait, what?! Don't leave ok. Hear me out. Rather, this my take on a delicious double meat (pork fillet and sausages) casserole using some popular Mexican herbs, spices and ingredients. So although it may not be overly authentic, it certainly tastes delicious. And to be honest, any time you bung some chipotle (smoked chilli) paste into a recipe, you know it's going to be good! This recipe also scales very well so you can double up the quantities if you wish. If you do it as a slow cooker recipe you'd probably want to omit the stock and cook for around 6 hours on low. Maybe a touch of cornflour would be needed to thicken it up. Anyway, however you cook this, I hope you enjoy it!
Recreate the hit dish from famed New York restaurant Don Angie with these key tips from chef Scott Tacinelli.
