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Food.comI rarely use bottled salad dressings, as I tend to prefer homemade versions much more. This is my hands down favorite. It is easy to throw together and is so flavorful. This only makes enough for a few dinner salads - only make as much as you need for one meal, as this only keeps maybe a day. Walnut oil and shallots are the two key ingredients here - you can sub any sweet onion for the shallots, but the walnut oil is what gives this its unique flavor. I may vary what types of lettuces and veggies go into a dinner salad, but if I am using this dressing, I always add some crumbled mild feta cheese to the veggies. Walnut oil can be found in bigger grocery store with other flavored oils or in gourmet markets. Walnut oil needs to be kept in the fridge as it spoils quickly at room temp (but lasts ages in the fridge). People have been asking for this one for a while, and yesterday I finally made this with a pen & paper by my side to carefully measure out the ingredients. This will very lightly dress 4 small dinner salads or 2 much larger ones. Enjoy! NOTE: Walnut oil is an extra virgin olive oil infused with the flavor of walnut and has a unique nutty flavor. You may use other nut flavored oils with good results (like hazelnut or macadamia), but just be sure the oil is infused with nut flavor. Something like peanut oil will not work as a substitute for the walnut oil.The KitchnChicken? Check. Vegetables? Check. All in one pot? Check check. This teriyaki one-pan meal is kid-friendly and easy — what more do you want?Food.comGood, Simple, healthy food. Found this is a recent issue of Guideposts. Looked good so I had to try it. Guess what? It is good and is now on my list as a comfort food. I imagine that there are as many recipes for Stuffed Cabbage as there are Cooks out there feeding people who relish Pleasant, satisfying meals.Taste of HomeThis homey recipe of steak and egg noodles in a creamy sauce is just like what we had at my gran's house when we visited. It's one of my favorite "memory meals," as I call them. —Janelle Shank, Omaha, NebraskaYummlyYou must follow this recipe to-a-tee for it to be edible by humans. Not! On a busy weeknight, when the world is beating you up, get in your kitchen and roll with the punches. Be inspired by a recipe but make substitutions, use what’s in your freezer, fridge, and pantry. In this instance, we lean on the often neglected chicken thigh and the picked-at-peak-freshness frozen spinach. Go forage through your pantry for some interesting additions and necessary staples. Before you know it, you will have summoned the makings of a stellar weeknight meal, like this one.Food52This recipe was inspired by my maternal grandmother, an amazing woman, and a real mentor to me in the kitchen. She taught me so much through her love of food and cooking. She loved preparing full meals for her large extended family, which she did until she was ninety years old. I can't recall a single conversation with her that didn't begin with us both discussing what we had cooked (and eaten!) that day. - cookinginvictoria Many of the dishes that my grandmother cooked celebrated her Mexican heritage. As a child, I remember her making homemade flour tortillas on her immense gas stove, which was a novelty to me at the time. Everyone else I knew, including my mother, cooked on electric ranges. My grandmother also made red chile enchiladas, posole, and tamales. But her most acclaimed dish (at least to me, my sister and my cousins) was her pork green chile. This is not fancy food by any means, but simple and rustic Tex-Mex home cooking. Many years ago, I asked her for the recipe. She told me about the ingredients in the dish, but she didn't give me any real measurements -- it was a little bit of this, a little bit of that. I'm not sure she ever really measured ingredients -- she was an intuitive cook. Over the years, I have made my own version of her green chile. It is not quite my grandmother's recipe, but I like to think that if she were here, she would recognize it. When my grandmother made her green chile, she mostly used pork chops. I like to use two different cuts of pork -- stew meat from the hip or shoulder of the pig and side ribs for a richer, more porky flavor. My grandmother always preferred Hatch chiles, which I am the first to admit are the best green chiles in the world. However, one of the drawbacks of living in Canada is that Hatch chiles are impossible to get here. So now I add two different types of chiles to make this dish -- Poblanos for their mild and smoky flavor and Anaheims for their heat. If you can source Hatch chiles, by all means use them instead. When my grandmother made this dish, she would bring a steaming bowl of green chile to the table, and we would eat it like a stew. She would serve plenty of her homemade tortillas for sopping up the delicious juices as well as rice and pinto beans on the side. When I make this dish for my own family, I like to stuff flour tortiillas with black beans, chopped avocado, diced tomatoes, julienned radishes, grated Cheddar cheese, and chopped cilantro. I then make smothered burritos and top each stuffed tortilla with lots of green chile. Another great way to use this chile (green chile is truly versatile!) is to make huevos rancheros. Eggs and chile are one of my favorite food combinations. I love how a soft egg yolk tastes when it melds with spicy aromatic, porky green chile. Served with a soft tortilla to absorb all of the chile's juices, this is the kind of breakfast, brunch or dinner that to me is truly sublime.Food.comThis is my mom's simple, but really flavorful "comfort food" roast with gravy. The list of steps is long, but the recipe is not difficult at all. I've simply been careful to be as detailed as possible since, in this case, technique is very important. Without fail, when Mom would ask me what I wanted for my birthday dinner and I invariably answered "your beef roast with that yummy gravy!", she'd roll her eyes and say, "you want THAT for your BIRTHDAY?" For her, it was a run of the mill roast. For me, it was heaven! Since her death in 2003, I'd been looking everywhere for the scrap of paper I'd written the recipe down on years ago, but didn't find it until this week. I'm thrilled and was actually giggling throughout dinner the other night when I realized I finally had gotten the flavor down exactly as she used to make it. It was one of my most joyful meals growing up and now I can have it whenever I want. :D Thanks, Mom!TastyIf you’re looking for an authentic Creole-Cajun meal, a warm bowl of gumbo is the perfect way to taste what the cuisine has to offer. This seafood filé gumbo recipe will be in your family for generations to come. Use the scraps from chopping the onion, bell pepper, okra, and celery for the gumbo to make the seafood stock.Food.comI this at a friends house and it was great. She gave me a list of ingredients and this is what I came up with. It is great as pheasant works well with dove breasts and chicken breast with or without skin. Great with rice or noodles. Serve with a salad and rolls for a great meal.
