A very delicious Finnish flatbread made with wheat and rye flours. Cream of rye cereal can be used in place of the rye flour if coarse ground is not available.
A very simple soup that gives off a complex aroma and flavor. One taste of these prawns in the spicy and sour broth will send your taste buds to the tropics.
This is a traditional Moroccan lamb tagine simmered in numerous spices. Don't let the long ingredients list put you off. If you are missing one or two the dish will still turn out fine.
You can make this salsa as fiery as you like by adding more or less peppers. But whatever you do, don 't leave them out. And because everything goes into the food processor, you can make the salsa chunky or smooth with just a flick of the switch.
Pan-roasted garlic adds heady savor to a rich and creamy basil-infused tomato sauce. Tender cubes of sauteed chicken and fresh, green spinach go for a quick simmer along with cooked rigatoni. Toss this marvelous meal with mozzarella cheese, and serve.
These are easy and very good! They can be made and then cooked in the morning and make great hot rolls for special mornings (like Christmas or Easter). Everyone will think that you got up very early to make these rolls because they are hot in the morning!
Salmon is versatile, highly nutritious, and can be bought fresh or frozen. This 'Indianised' recipe is quick, tasty, and ideal as a short snack or a meal eaten with a salad.
Scoop up this Mexican-inspired 9-layer salad with tortilla chips. It's hearty enough for a light meal, and makes a great bring-along dish for a grill party.
Fresh oysters are cooked open face on the grill with a rich seasoned butter. This is concoction was developed by my buddy and I during a block party. We had people standing in line. Be sure to use leather gloves when shucking hot oysters. Sounds like a pain, but well worth the work.
Mimicking the slow cooking Moroccan tagine, this fast stove top version made with a variety of vegetables and spices, is full of rich flavor and texture. Enjoy this vegetable tagine served on its own as a hearty stew, or with steamed couscous or warm bread