Desiree Brassert

This rich and velvety broth delivers big flavors while you allow yourself a little shortcut with frozen wontons. For 6 portions 2 tablespoons of coconut oil or any other oil 2 cloves of garlic, finely chopped 1 small piece of lemongrass, white part only, finely chopped 1 small piece of

Looking for an easy sexy dessert to finish a meal with panache? This recipe is for you. Ingredients 1 sheet of puff pastry (pasta de hojaldre) thawed 5 granny smith apples, peeled, cored, and cut into quarters 1/2 cup of granulated sugar 1/2 cup of salted butter 1 sprinkle of

Japanese Ramen eggs, or Korean “drug eggs,” are the quintessential umami topping for noodle soups or steamed rice. Here are a few tips to make those perfectly jammy yolks. Ingredients 6 eggs 1 teaspoon of salt or white vinegar Ice bath for eggs For the marinade 3/4 cups of Mirin

The story behind this popular American curry goes back to the 18th century when ship captains from the East India Company brought spices to the southern ports of Charleston and Savannah. President Roosevelt and General Patton loved this dish so much that it was featured in military ready-to-eat field rations

Transform every day potatoes into an elegant side dish by making pillowy and bouncy spheres that are ready to absorb a rich gravy or a simple brown butter sauce as shown in the recipe below. Ingredients for about 10 golf ball sized dumplings 1 kilo of potatoes, should be of

This Sino-Japanese dish is a quick and easy way of tossing your favorite ingredients into a pillow of soft noodles and slather with a flavorful sauce. Ingredients for 4 to 6 portions 500 grams of Yakisoba noodles ( or any Asian wheat noodles such as ramen, soba, or chop suey)

Let your slow cooker do the work by simmering affordable cuts into rich and flavorful stews. Bold and exotic flavors come together in this beloved Indonesian curry. For 6 to 8 large portions 2 kilos of beef chuck or lomo de res, cut into 2 inch cubes 2 tablespoons of

Quick time saving methods produce a symphony of flavors with deep green herbaceous tones. For 4 to 6 portions 2 14 oz cans of coconut milk 1 6.8 oz jar of green curry paste 1 lb or 500 grams of sliced boneless chicken, or peeled shrimp, or cubed tofu or

These tacos are taking the world by storm and are a genius way of enjoying fork tender stewed beef encased in corn tortillas and eaten like a French dip. One pot of beef stew can make 20 tacos or more. Ingredients For the birria stew 6 dried Mexican guajillo chilies

Bring some island vibes to your holiday spread with this easy, mochi-like sweet treat that requires only 5 ingredients. These vegan and gluten free rice cakes are wonderfully chewy when served at room temperature. Ingredients 2 cups of sweet rice or glutinous rice* (see note) 1 (425g) can of Coco

Let’s showcase the humble potato with this cold dish that is a soul satisfying starter, lunch, or snack. From the Quechuan word “kausaq” = “to give life”, spicy mashed potatoes are layered with either cooked chicken, avocado, tuna, shrimp, mayo or no mayo, hard boiled eggs, olives, or any combination

This slightly unusual preparation will give rice and potatoes center stage at your next cookout. Here are some easy to follow steps for fluffy and crunchy results. Ingredients 2 cups of basmati rice 1 medium size potato (optional) 1/2 teaspoon of saffron threads* 3 tablespoons of olive oil 3 tablespoons

A flavorsome combo of crispy fried fish topped with a sweet and spicy pickle. For the Escovitch pickle 1 red bell pepper, thinly sliced 1 large white onion, thinly sliced 1/2 small chayote, thinly sliced 1 small carrot, thinly sliced 5 cloves of garlic, minced 1 to 2 scotch bonnet

Cool down on a hot day with some aguachile and a pitcher of Margaritas. Here is a refreshing and flavorful dish where the hot peppers are tempered by a splash of coconut milk. Ingredients for 4 portions 1/2 kilo or 1 lb of raw medium sized shrimp, peeled, deveined and