This recipe combines some common middle eastern ingredients and is based on the traditional stewed green bean dish called Loubieh Ruz.
Author: Kevin Lamoureux
Poached salmon marries well with pasta and a sauce of onion, chili, crushed tomatoes, vodka and cream. Flavours are intensified with a smoked salmon topping.
Known to the Czech’s as Holubky, cabbage leaves are rolled around a mixture of rice, seasonings, ground beef and pork, then baked in tomato sauce.
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Grenoble Green Bean Salad
Served cool, this salad makes a nice side in the summer when the weather is just a little too hot for a steamy vegetable side. This dish accompanied a grilled strip loin (New York) steak and a baked potato at a recent al fresco dinner party. We paired it with a vintage Beaujolais. On a…
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Slow Roast Baby Back Ribs
These tender baby back ribs are slow roasted, then coated with a “competition-ready” homemade barbecue sauce. This easy oven recipe adapts to outdoor barbecues.
This dish is perfect if you want to impress guests and still be part of the party. The trick is, all the preparation is done in advance. So, all you’ll need is a few minutes at the grill before you’re ready to serve dinner. If you have a rice cooker, there’s even less fuss in…
Want to add some pizzazz to those boring mashed potatoes. Garlic lovers can’t resist this combination, accented with tidbits of toasted garlic and nicely balanced with sour cream and parsley. You may also like
Have you been straining your pasta in a colander over the sink and rinsing it all these years. Well, if you want a perfectly blended combination of pasta and sauce it’s time to learn the secret used by many Italian cooks. They call this method mantecare la pasta which roughly means creaming the pasta. To…
There is surely no vegetable as versatile as the humble spud. In Ireland, where you’ll find Tayto Park, a theme park devoted to them and even a national potato day celebrating them, you’ll find potatoes in 97% of households. So for a nation whose diet includes potatoes regularly, creative cooks have come up with lots…
Discover the art of the French “saucier” with these tender pork medallions and mushrooms smothered in a savoury tarragon, mustard cream sauce.