“Bangers and mash” is a way more fun way of saying sausages and mashed (usually) potatoes. Bangers got their name for how they sputter around in the pan when cooking.
These bowls are similar to poké, and since they include cooked crispy shrimp, they are the perfect alternative if you don’t have access to high-quality sushi-grade fish.
Going for meatless Monday or just need an idea for a hearty and (fairly) healthy vegetarian dish? This is your winner.
Whole chicken legs might be my favorite cut of chicken to roast, as you get the crispy skin and lots of tender meat plus they make for a beautiful presentation.
The racks of lamb are seasoned with salt and pepper and coated in a garlicky pistachio crust and then roasted and finished with a drizzle of homemade pomegranate glaze.
In this recipe, a lightly seasoned spinach and tomato mixture is rolled into pinwheels inside delicate filets of fish and paired with a rich beurre blanc sauce which is added just before serving.
I’m a sucker for any meat coated in spices, particularly the pastrami spice combination that includes a base of black pepper and coriander.
I like using hollowed out roasted pumpkins as bowls, basically like healthier versions of a bread bowl (one of my personal favorite indulgences).
The reason so many people use it as a pasta substitute is because of the way the flesh becomes stringy, resembling spaghetti noodles (i.e. the name spaghetti squash) sans the fancy spiralizer equipment.
This version of paella combines a variety of seafood with chorizo for an unconventional twist on the classic Spanish dish.
While the bright orange shell of these cooked prawns bears resemblance to shrimp, I find their meat to be more similar to tender lobster tails than to shrimp.
The chili rub is full of deep flavors and just a little spicy. It contrasts perfectly with the sweet fruity oranges the turkey is stuffed with. So, if you want to add a little spice to your holiday dinner, try out this non-traditional turkey recipe.
These bone-in pork chops are seared and served topped with a sweet apple cider glaze - a fitting recipe for fall.
I love serving a large steaming batch of mussels and placing them in the middle of the table so that people can just dig in.
Tequila can be used in more ways than just for margaritas. In this recipe, I add the tequila and lime juice to the chicken marinade to add a brightness and “kick” that contrasts with the smokiness of the chicken cooked on the grill.