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shaved fennel and crushed olive salad

Last week I childishly pouted that nobody really loves fennel salads and so many of you commented that you wanted one, I am delighted I’ve been given the external validation I require to share a new one here. This fennel salad is from Café Altro Paradiso, which shares a chef …

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Steak Fajita Buddha Bowl with Fresh Salsa

posted by Steamy Kitchen Craving a Mexican-inspired meal tonight? Look no further, this steak fajita Buddha Bowl with creamy lime cilantro sauce and yummy homemade salsa is guaranteed to satisfy. Plus using this recipe will be faster and cheaper instead of going out to the Mexican restaurant down the street. …

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Rice Noodle Buddha Bowl with Vietnamese Dressing Recipe

posted by Crystal If you love Vietnamese food, you’ll love this easy rice noodle Buddha Bowl recipe with Vietnamese dressing over lemongrass beef and crispy veggies. All About Buddha Bowls: When you layer all the colorful, nutritious elements of a meal into a beautiful bowl with its own signature flavor …

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Noodles in the Microwave

posted by Steamy Kitchen How to make any noodles in the microwave in just 10 minutes!  Cooking noodles in the microwave is so fast and easy! I suggest using a deep bowl to cook your pasta in so that no water boils over in the microwave. If you do not …

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mathilde’s tomato tart

I read a new novel, The Margot Affair, last month and loved it. It’s not about about food, but every time a meal comes up, I was riveted by how good it sounded. “The salt-cured cod was layered with cream mashed potatoes and presented in a small cocotte… the mussels …

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How to Microwave Bacon

posted by Steamy Kitchen How to cook bacon in the microwave, simple, fast, and mess-free!  Cooking bacon in the microwave is the fastest way to cook it, and who doesn’t want to make bacon faster? With no grease flying all over the stove or skillets to scrub clean, this method …

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mathilde’s tomato tart – smitten kitchen

The tart crust (pâte brisée) is loosely adapted from Dorie Greenspan’s Everyday Dorie. For the cheese, use any kind you like or a combination thereof. Lemoine loves Drunken Goat here, but gruyère, comté, cheddar, asiago, or pecorino could work too. I used an aged provolone. If you don’t have large …

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