This simple yet complex side dish is typical to traditional Sephardic cooking: very few ingredients and seasonings, slowly cooked and caramelized in the oven, creating a fragrant and tasty dish. 409 more words
1 day, 23 hours
a feast for the lens
I hate to admit this, but my seven-year-old has recently entered the stage of all foods must be dipped in ketchup in order for me to eat this… 226 more words
Salad cream (for lack of mayo).
I microwave it so the bread warms up and the cheese gets all melty… So good!
A Girl and a Dog
I recently picked up a couple of pieces of cast iron cookware to try. I’ve been reading a lot about it, particularly in the Cast Iron Cookbook group on Facebook. 589 more words
1 week, 2 days
Mary Pat Cooks
Short ribs are one of my all time favorite meals. Not only are they rich and satisfying but it is close to impossible to have them not turn out. 234 more words
1 week, 5 days
Is it really that easy?
2 weeks, 1 day
North Shore Kitchen
We had this on New Year’s Eve a few nights ago. It was delish. We added some cherry peppers in there, too.
Cuban-Style Ropa Vieja | SAVEUR.
Amanda at North Shore Kitchen reblogged this on Cast Iron Recipes.
3 weeks, 3 days ago