-
Back with another sun-dried tomato recipe, because it truly is one of my favorite flavors. The star of the show is the sun-dried tomato marinated chicken, which packs a ton of flavor and is really easy to make. I used pesto rosso for this, which already has garlic, basil, parmesan, pine nuts, and loads of
-
This recipe is the perfect mix of two of my favorite pasta flavors. The roasted red peppers add a smoky and slightly sweet flavor to the sauce, while the sun-dried tomatoes add a wonderfully concentrated depth of flavor. The sauce also includes roasted onions and garlic, and lots of fresh parmesan and basil. Look how
-
Citrus season is absolutely the best part of winter, and this salad is a great way to use that fresh produce and add some brightness to the cold months. I use a mix of blood oranges and cara cara oranges here, but you can use any citrus you’d like—tangerines, grapefruit, or even regular oranges would
-
To me, this is the perfect breakfast. Crispy potatoes, creamy avocado, and a runny egg yolk are just such a good combination. The hash brown recipe I used is from Serious Eats and includes microwaving the shredded potatoes, which I’ve never done before, but is actually kind of genius because it reduces the cooking time.
-
This meat and bean stew in a rich tomato sauce is popular across the Middle East and is the perfect cozy meal. I prefer using beef, but you can also make this with lamb. It’s made with very simple ingredients, warm spices, and is slow cooked so the meat becomes fall-apart tender just like this:
-
Galettes are the best because they have all the flakiness and delicious filling you love in a pie, but you only need to make one layer of dough. I prefer savory galettes to sweet ones, and this tomato galette is exactly why. It’s made with lots of cheese (Boursin and Trader Joe’s black pepper toscano
-
Sharlotka is a light and airy Russian apple cake that’s great for dessert or even breakfast. It’s a very simple sponge cake that uses just 5 ingredients and can be made in under 10 minutes. The key to the fluffy texture is whipping the eggs until they become thick and pale; this process lets the
-
Mastava is another favorite Uzbek soup of mine made from rice, beef, and tons of vegetables like carrots, tomatoes, and red bell peppers. It’s warm, comforting, and very easy to make. We like to serve it with plain kefir and lots of herbs, but if you don’t have kefir, sour cream or plain greek yogurt
-
This is the ideal pasta dish for when you want something easy but still special. The short ribs become tender and delicious from slow-braising in a tomato and red wine sauce, then get tossed with pasta and lots of parmesan. The beauty of this dish is that there’s little active effort, so all you have
-
Shashlik is Armenian shish kebab most often made from lamb, pork, or beef. It’s marinated with lots of onions and dried herbs, then skewered and grilled to perfection. The best way to cook these is on a mongal using charcoal (shown below) that allows the skewers to cook directly over an open flame, but these
-
Subscribe
Subscribed
Already have a WordPress.com account? Log in now.
madebymilena 