A hearty, deeply flavored chili built on a bloomed spice base and finished with sweet potato, bell peppers, and fire-roasted tomatoes for balance. The two-stage pressure cook keeps the beans tender while the vegetables retain their shape.
This flavorful Iranian dish skips the hot chilies for warm spices and deep beef flavors. Topping with soured yogurt and carmelized onions make this a quick family favorite.
Delicious and cheap farmhouse style cheese with common pantry staples. Ready in under an hour and replaces queso fresco, cottage cheese, cream cheese, paneer, and subs for feta use cases.
Makes a great use for soon-to-expire milk.
This is the sauce you make when the sausage drippings are too good to waste and your pantry is begging you to use that jar of Dijon. Smoky, tangy, and silky enough to make plain rice feel like a main course.
This spicy tangy Dijon-style mustard is a new staple in our house. The only downside, is that there’s no instant gratification. This one will make you wait 48 hours but its worth the wait! Its also a great introductory condiment with lots of room for error and experimentation with little downside. There’s almost nothing you could do to this mustard that would mess it up!
Use the Shortcrust recipe for this delicious fall dish.
I originally wrote this as a response to a Facebook post when a friend asked how I’d cooked the fish in the below photo. I hope you enjoy.
There are three really cool ways to cook salmon, and I’m going to give them to you easiest to hardest.
This is the one I used for picture. You literally just wash it, press it dry with paper towels, then adhere your seasonings. I like the Kinder’s Cowboy Butter. Then get a nonstick over medium heat, and place the fish meat down. Fold up some paper towels and literally PRESS the flesh into the pan, until you see the fish start to turn golden around the edges. Make sure you’re putting some real weight on it. Then flip it over onto a bed of lemon slices, or whatever you want to use and pour in a 1/4" of water and cover. The lemon slices will keep the scales from burning, and the water will need to be added to as it steams away. Shoot for about 145F in the thickest part of the fish.