There are many ways of preparing ribs, and most of them require lengthy cooking or grilling time. This time, I was looking for a shorter way to prepare them, and decided to check the pressure cooker method, as it cuts the cooking time substantially. Continue reading “Glazed Ribs”
The following tofu snacks will no doubt delight even hard core carnivores. Continue reading “Sweet and Spicy Baked Sesame Tofu”
Chicken thighs is a part of the chicken which I use often, and, as I’m not too fond of making the same dish over and over again, I try to find new ways to prepare it. Continue reading “Roasted Chicken Thighs with Peaches and Miso”
King oyster mushrooms (also known as king trumpet mushrooms, and by other names), are large mushrooms, with plump white leg and brown cap. Unlike most mushrooms, the cap is not separated from the leg, and the leg is actually the tastier part. It has a somewhat meaty texture, often compared to abalone, or scallops, and it keeps its shape and size when cooked. Though the mushrooms are native to the Mediterranean, they are more known in Asian cuisines, especially Japanese. Continue reading “King Oyster Mushrooms with Soy Sauce, Maple Syrup and Sesame Oil”
Chicken drumsticks are my favorite part for buffet dinners. They are easy to serve and are the perfect portion when combined with other dishes.
The recipe here makes using them even easier, as they are mixed with the marinade in the pan ahead of time, and kept in the fridge until ready to roast. Continue reading “Sweet and Spicy Chicken Drumsticks”
This extremely easy and tasty dish will please anyone who likes succulent chicken thighs with crispy skin.
The marinade gives the chicken wonderful flavor and color. Roasting the chicken with a small part of the marinade on high temperature, gets the skin extra crispy, while cooking the remaining marinade creates a tasty sauce.
I’m sure you’ll love this way of preparing chicken thighs, once you’ll try it. Continue reading “Sweet and Spicy Chicken Thighs”