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Creamy Orzo with Peas and Parmesan

Nov 19, 2021
1 tbsp olive oil 1 small onion, diced small 2 cloves garlic, minced  2 cups chicken broth (or 2 cups water with 2 tsp chicken bouillon) 1 cup orzo  2...

Wild Rice Stuffed Acorn Squash

Nov 19, 2021
2 acorn squash ½ cup wild rice (uncooked) 1 cup veggie broth 2 tbsp butter 1 yellow or white onion 3 ribs celery 1 apple ½ tsp fresh rosemary ½...

Sesame Chicken Celery Root Salad

Nov 19, 2021
2 large carrots, peeled 1 large celery root, peeled 3 cups shredded cooked chicken breast  1/2 cup chopped fresh basil (preferably Thai basil), or cilantro 1 small clove garlic, peeled...

Celery Root (Celeriac) Mash with Sage and Blue Cheese

Nov 19, 2021
Although celery and celeriac are kissing cousins, celeriac (aka celery root) is not the root of the celery you buy at the store. Both come from the same family of...

Simple Sautéed Cabbage

Oct 29, 2021
1 head cabbage 1 onion, thinly sliced 2 cloves garlic, minced 1 tsp dill  2 tbsp olive oil Salt and pepper to taste Cut the cabbage into quarters. Cut out...

Herb Pork Ribs

  1. 1 rack pork ribs (whichever , intact
  2. 1/2 cup finely chopped herbs (half parsley, half summer savoury)
  3. 1/4 lime, very thinly sliced and then chopped (including zest)
  4. Juice of rest of lime plus 1 additional lime's juice
  5. 1 Tbsp prepared mustard
  6. 4 cloves of garlic, chopped finely
  7. 2 tsp brown sugar
  8. 1/4 tsp salt
  9. Pepper Combine herbs with lime, juice, garlic, sugar and pepper. Rub all over ribs and  let them marinate for as long as you can stand it. If you're cooking outside, braai over nicely-ashed coals. Otherwise turn the broiler to Hellish, and when it is as hot as it can get, pop the ribs beneath (I use my cast iron skillet) till one side is getting yummy-smelling with little black bits, then you flip them. About 10 minutes. Add a little bit of water to preserve the delicious pan-scrapings when you flip. It's done when the second side is also looking dark brown, another 10 minutes. Let the ribs rest in the pan, covered,  for another 10 minutes at least, covered with foil. Then cut them individually, pile into a bowl and serve with plenty of napkins and bowl of warm water for finger-dipping.