We’ve said it before and we’ll say it again: if you eat meat, you should eat rabbit meat more often. It’s lean, it’s healthy and it’s pretty easy to cook. We’ve marinated ours before braising it and we used for that ginger, turmeric, beer, and chili among others. You should, too.
Braised Marinated Rabbit Read More »
Baked butternut squash is amazing with its mild sweetness and its unique flavor. Here you have a butternut squash dish that is a dessert and a side-dish at the same time. Just flavor with cinnamon and olive oil and sweeten it more with brown sugar and forget about it for 1 hour in the oven.
Baked Butternut Squash Read More »
Sure thing, roasted drumsticks are always welcome on our plates. But the way we flavor them and the side-dish we serve them over (or cook them with) makes the difference. This time not only we herbed them, but we baked them on a bed of sweet potato, apple, and butternut squash slices and wedges.
Roasted Chicken Drumsticks With Squash and Apple Read More »
How to preserve the bell peppers? Well, one way is to use a sweetened acidic mustard sauce, seasoned with black peppercorns and flavored with bay leaves. Don’t forget the sealable jars. Is this a nutritious and delicious side-dish, or what?
Red Peppers in Sweet Mustard Sauce Read More »
This is an excellent way of preserving the eggplants and not only them. But what makes this megalicious is the grilling; the grilled eggplant’s deliciously tart and smoky taste is not only preserved but upgraded by the salty and oily mixture of garlic, parsley, and vinegar.
Preserved Grilled Eggplant With Garlic Read More »
Pork hocks are intensely used in German and Asian cuisine and that’s because they’re delicious if you know how to cook them. Here we show you how to pair them with beans and how to irresistibly flavor everything with bay leaves, onion, tomato paste, and thyme. Let’s get on with it.
Pork Hock With Beans Read More »
If you like snacking on meat, then this recipe is for you! The flank steak, this grainier cut of the cow, lends itself so well to this. In order to avoid making it exaggeratedly chewy, you should cut the steak in smaller pieces (do that against the grain) and roast it for 3 hours. Generously flavor and spice the meat, first by marinating it in a hot mixture and then by serving it seasoned with curry powder.
Grilled Marinated Flank Steak Read More »
Here’s an example of yummy savory decadence where you don’t need to spend half a day in the kitchen preparing it. This recipe has no meat in it, but these deep-fried crunchy and gooey mozzarella balls are bound to leave you craving for more. You can have them on your plate in 15 minutes.
Fried Mozzarella Balls Read More »
This is not Tschirky’s original Waldorf salad. Instead, we played a little with the ‘classical’ recipe. We kept the walnuts, apples, and celery, but we substituted grapes with pineapple and tossed cognac-soaked dried fruits into the mix. No mayonnaise! And no bed of lettuce or other leafy greens, this time. Try it. It’s good!
These muffins are indeed the AllDelicious healthier version of the regular milky and sugary ones. This time we substituted the sugar with xylitol, the sweetener extracted from trees and other plants, especially from birch. They’re no-flour and dairy-free, too. They are coconut-themed so we only used coconut milk and coconut flour. Yummy and healthy.
Sugar-Free Coconut Muffins Read More »
‘Health in a glass’, that’s how this (and every smoothie out there, for that matter) should be named. That’s what they are, basically. This one is cucumber, celery, pears, and kiwi fruits blended together. Would you share it?
Pear, Kiwi, and Cucumber Smoothie Read More »
And here’s another example of Asian cooking (Thai to be more exact) at its best. It’s hot and nutty, like in peanut and coconut-nutty and we didn’t use dairy at all. We substituted butter and milk with coconut oil and coconut milk. We would serve this over cooked rice, but maybe some of you would prefer it as is.
Peanut Shrimp in Coconut Sauce Read More »
