Spicy Sweet Chicken With Harissa Apricot Sauce
Tired of your boring, flavorless food? Add harissa! This fiery North African sauce blend will give you something to talk about at dinner parties. The sauce is made from custom apricots and spices like chili peppers, cumin seeds, coriander roots and caraway berries...
Pork Tenderloin with Sriracha Apricot Sauce and Jasmine Rice, Sautéed Beans and Sesame Seeds
Sweet and spicy come together to make the most delectable sauces. Sides of sautéed green beans with sesame seeds are sure to please any palate while fluffy rice goes down smoothly on top! This combination packs a tempered punch, perfect for...
Instapot Buffalo Chicken Wings
I have made several chicken wing dishes in the past to share with you all, but this is the first one with an Instapot, a countertop pressure cooker that reduces the cooking time of foods by up to two-thirds...
A Mediterranean Delight: Pesto Shrimp and Couscous Bowl
Pesto lovers rejoice! This dish is for you. You can enjoy it either as an appetizer or dinner – I recommend trying it both ways...
One-Pan Trattoria Tortelloni Bake With a Crispy Parmesan Panko Topping
When the cheesy, pasta-filled goodness of your dreams comes to life in a creamy sauce with crispy breading—you know it’s going be good...
Chicken Sausage Cavatappi Bolognese with Zucchini and Parmesan
Pasta in the morning, day and night. These are the minimum times of the day anyone ought to have it. At least that is my thought because this is delicious comfort food and life is about living in comfort...
One-Pot Pho-Style Beef Meatball Soup with Veggie Noodles and Spiced Broth
Pho (pronounced fuh) is more than a bowl of soup. It is a bowl of beef flavor that transports the person holding it to Vietnam...
Super Bowl Pork Taquitos
I don’t know anyone who doesn’t love a good taco, and then there is the seemingly sophisticated relative called the taquito...
Cooking Classic: ‘BLTAE’ – Bacon, Lettuce, Tomato, Avocado and Egg
The BLT has been part of the typical American diet for decades. There have been multiple variations introduced to the BLT concept, in which a variety of condiments, breads, and other ingredients have taken the BLT to new levels...
Cooking: Potatoes au Gratin
There are so many variations of Potatoes au Gratin that you can’t go wrong with any that are tried and true. For the recipe I made here, I use heavy cream; in some recipes it is not required. But I think it adds a thickness and creaminess...
