Here you go: a Sloppy Joe sandwich that tastes better than your old cafeteria’s, and it happens to be vegan!
Sprinkle with chives or scallions, and serve.
Combining potatoes with Brussels sprouts and bacon, we love this seasonal, slightly Yankee take on an old English favorite.
This is a simple preparation, but because the butter and lemon enrich the sauce, it’s satisfying during the cold, winter months.
It was originally a workman’s lunch, a hollowed-out piece of bread filled with a meat curry that you could carry with you to the fields.
Cabbage and carrots add the crunch, lardons provide some lip-smacking saltiness, and, for heat, I've used freshly grated horseradish.
This is a combination of my mother's eggplant Parmigiana and a French tian.
Chicken Marsala is one of those dishes that's found on just about every Italian restaurant menu, but the dish is usually swimming in butter. So I've lightened it up.
Most butchers will remove the backbone for you.
Catfish's slightly sweet flavor is a great foil for some spice and this blackening spice definitely has a kick.