South African Chutney Chicken
South African Chutney Chicken is a popular and easy-to-make dish that combines the savory flavor of chicken with the sweet and tangy taste of chutney. It's considered a classic South African comfort food. While various types of chutney can be used (mango, peach, hot, etc.), Mrs. Ball's Chutney is often cited as the most traditional and iconic choice in South Africa.
By - Prep: 10 mins
- Cook: 1 hrs 5 mins
- Yields: 6 Servings
Polish Hunter’s Stew (Bigos)
Bigos is a traditional Polish hunter's stew, known for its hearty combination of wild mushrooms and tomato-sauerkraut base. This stew is originally made with game meats like venison or wild boar, but this version uses kielbasa, which is a bit easier to obtain!
- Prep: 10 mins
- Cook: 30 mins
- Yields: 4 Servings
Roasted Carrots with Shallots, Mozzarella and Spicy Bread Crumbs
This vibrant sheet-pan Roasted Carrots with Shallots, Mozzarella, and Spicy Bread Crumbs recipe proves that simple can be sensational. Effortlessly prepared on a single pan, it delivers an incredible explosion of flavor. You can do the initial roasting in advance and then when you are ready to serving add the cheese, olives and spicy bread crumbs and pop it back in the oven to finish.
- Prep: 10 mins
- Cook: 45 mins
- Yields: 4 Servings
Giant Cabbage, Pea and Spring Onion Latka
This substantial, rösti-sized latke puts cabbage center stage and has the addition of peas and spring onions. It’s crisped up in a skillet and then baked in the oven. Serve it with sour cream and fresh dill or herb of your choice. This was a HUGE hit with my family.
- Prep: 5 mins
- Cook: 1 hrs 35 mins
- Yields: 6 - 8 Servings
Cacio e Pepe Brussels Sprouts
Cacio e Pepe Brussels Sprouts offer a twist on the classic Roman pasta dish, replacing the noodles with crispy, flavorful Brussels sprouts. Cacio e Pepe translates to "cheese and pepper" in Italian. The slight bitterness of the Brussels sprouts provides a counterpoint to the richness and saltiness of the cheese, creating a more complex and nuanced flavor profile than if you were simply eating cheese and pepper on their own.
- Prep: 20 mins
- Cook: 25 mins
- Yields: 4 - 6 Servings
Deviled Potatoes
With egg prices soaring, I decided to try these Deviled Potatoes. Instead of hard-boiled eggs, small potatoes were halved and baked until tender before being gently hollowed. The scooped-out potato flesh was then combined with mayonnaise, white wine vinegar, and a blend of seasonings to create a creamy filling. This mixture was carefully spooned back into the potato shells and topped with crispy chopped bacon and fresh parsley. My only regret? Not tripling the recipe. They were such a hit that they vanished in a flash.
- Prep: 5 mins
- Cook: 20 mins
- Yields: Makes 24
Lemon Artichoke Capellini with Toasted Breadcrumbs
This Lemon Artichoke Capellini with Toasted Breadcrumbs is flavor-packed. It features the perfect blend of tender pasta, artichokes, and the satisfying crunch of toasted panko. The bright lemon notes elevate every bite. It's absolutely delicious!
- Yields: 2 - 4 Servings
Stuffed Cabbage
A healthier take on a classic! This stuffed cabbage recipe uses lean ground beef and less sugar, resulting in a dish that's both delicious and lighter. The sauce beautifully melds with the cabbage rolls during baking, creating a depth of flavor you'll love.
- Prep: 35 mins
- Cook: 1 hrs
- Yields: 6 Servings
Sweet and Spicy Grilled Flank Steak
Melissa Clark's Sweet and Spicy Grilled Flank Steak delivers a flavor explosion with minimal effort. Grill, slice, and serve with crusty bread and a simple salad – dinner perfection, made easy. I marinate the flank steak overnight for maximum flavor.
- Prep: 15 mins
- Cook: 30 mins
- Yields: 4 - 6 Servings
Balsamic Salmon
I have 88 salmon recipes on this site and I have to say this Balsamic Salmon is my absolute favorite. It was so good that we made it again the next day. The key to this truly outstanding balsamic salmon is the reduction. By gently simmering balsamic vinegar, you evaporate water, which concentrates its natural sugars and acids. This creates a syrupy, sweet, and tangy thick sauce that clings beautifully to the salmon.
- Prep: 10 mins
- Cook: 25 mins
- Yields: 4 Servings
