Romesco Sauce! ready in 5 minutes and perfect for serving with grilled chicken, vegetables, crispy potatoes, eggs, and more. Made with roasted red peppers, tomatoes, olive oil, garlic, salt, parsley. vegan / vegetarian. | pinchofyum.com
A carrot quick pickle with ginger that's a breeze to make! The pretty ribbons make for a sweet and sour condiment to eat in sandwiches, salads, or with stews.
milk-braised dijon chicken from donna hay magazine autumn issue #86
How to braise (Bon Appetit mag)
Five great ways to cook and eat an egg! Click though them here: http://www.bhg.com/recipes/how-to/cooking-techniques/egg-cooking-techniques/?socsrc=bhgpin041912eggcookingtechniques
A brine makes everything better Simple formula = 1 cup salt to 1 gallon liquid
Braised brisket with peach bourbon glaze is, hands-down, the best thing to do with brisket.
Why use store bought Vegetable stock when you can easily make your own? This video tutorial will show you just how easy it is to create your own healthier, tastier vegetable stock!