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In this straightforward slow-cooker recipe inspired by dakdori tang, you’ll be rewarded with a tomato-braised chicken that’s light enough for summer but hearty enough for winter. The balance comes from the interplay of cherry tomatoes and gochujang: The tomatoes burst into a tart, light broth...
This light, summery Minimalist recipe for shrimp salad, from 1998, still carries a lot of heft. Lightly sweet shrimp is enhanced by cayenne, paprika, garlic and a bit of lemon juice.
I was joking around with someone about being able to afford steaks back in the day. They gifted me some of these tenderloin medallions.
They were marinated and cooked on the tiny Traeger to 135F. Let them sit under a wrap for a minutes afterwords. The results are top notch and they can be cut with a fork!
Roasted carrots with turmeric, red quinoa cooked with porcini mushrooms (dried) and then stir fried with more mushrooms and garlic, grilled sweet peppers and onions with chicken kebabs marinated in yogurt and North African spices then grilled. Front and back pics since hard to see it all.
Keeping pesto on hand (store-bought or homemade and frozen) is one of the greatest kitchen time-savers, since stirring just a spoonful into a dish can add so much herby, garlicky flavor. Here, pesto builds on a pan of orzo loaded with zucchini and onions that have been sautéed together until...