Slow Cooker Chicken and Chick Pea Tagine By Cooking Classy

This Slow Cooker Chicken and Chick Pea Tagine is packed with those earthy and sweetly spiced Moroccan flavors and it will leave you craving more. It’s amazingly filling and packed with protein. 206 more words

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Pot Roast with Potatoes and Carrots By Cooking Classy

I don’t know what it is about colder temperatures that says a homestyle Pot Roast is a must! It’s just such a hearty, comforting dinner at the end of a long day and the whole family loves it! 118 more words

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Roasted Tomato Basil Soup By Cooking Classy

Is there a soup that says summer like a homemade tomato basil soup does? I’ve always loved tomato soup, anything but the canned kind though. This time around I roasted the tomatoes, onions and garlic to give the soup more depth of flavor and it really made the soup over-the-top delicious! 119 more words

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Ajitsuke Tamago (Ramen Eggs) By Closet Cooking

An important component of a good bowl of ramen is the ramen egg, aka ajitsuke tamago, which is a marinated boiled egg. The eggs are boiled until somewhere between a soft boil and a hard boil where the whites are set and the yolks are partially set, custard like, rather than runny or hard. 117…

via Ajitsuke Tamago (Ramen Eggs) — Closet Cooking

Barbacoa Beef Tacos with Homemade Tortillas By Dennis The Prescott

Taco Night!! There are few dishes on this planet as universally loved as tacos. Handheld perfection, happiness in a dish. If this is your first go at homemade Barbacoa Beef and fresh-made tortillas, your crew is in for a delicious treat. Taco Tuesday, sorted. *This recipe takes a little extra time to prepare, but the […]

via Barbacoa Beef Tacos with Homemade Tortillas — Dennis The Prescott

Skillet Shepherd’s Pie By Fine Cooking


  • Kosher salt
  • 2 large russet potatoes (about 1-1/2 lb. total), peeled and cut into 1-inch pieces
  • 1/2 cup mascarpone
  • 2 Tbs. unsalted butter
  • Freshly ground black pepper
  • 1 Tbs. olive oil
  • 1/2 cup finely chopped sweet onion
  • 1 Tbs. finely chopped garlic
  • 1 lb. ground lamb
  • 1 Tbs. finely chopped fresh rosemary
  • 2 Tbs. all-purpose flour
  • 1 cup lower-salt beef broth
  • 1-1/2 cups thawed frozen peas
  • 1 Tbs. finely chopped fresh mint
  • 3 oz. grated sharp Cheddar (about 1 cup)
  • Hot sauce, such as Cholula, for serving (optional)

Quick Beef Stew with Red Wine and Rosemary By Fine Cooking


  • 1 1- to 1-1/2-lb. thick rib-eye steak, cut into 3/4- to 1-inch cubes
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. unsalted butter, at room temperature
  • 3 Tbs. all-purpose flour
  • 2 Tbs. olive oil
  • 1 cup frozen pearl onions, thawed
  • 4 oz. button mushrooms, cut into bite-size pieces, if large
  • 1 Tbs. finely chopped garlic
  • 1 cup dry red wine
  • 2 large sprigs fresh rosemary
  • 3 cups unsalted beef stock or broth
  • 3/4 to 1 lb. russet potatoes, peeled and cut into 1/2-inch dice
  • 1 Tbs. prepared horseradish
  • 2 tsp. Worcestershire sauce
  • 1-1/2 cups frozen mixed vegetables or peas and carrots
  • 3 Tbs. finely chopped fresh flat-leaf parsley
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One-Pan Fabulous Fish By Jamie Olivier


  • 300 g white basmati rice
  • 6 heaped teaspoons green olive tapenade
  • 350 g ripe mixed-colour cherry tomatoes
  • ½ a bunch of fresh basil , (15g)
  • 500 g white fish fillets , such as haddock, skin off, pin-boned, from sustainable sources

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Thai Red Chicken Soup with Butternut Squash & Coconut Milk By Jamie Olivier


  • 1 x 1.6 kg whole free-range chicken
  • 1 butternut squash (1.2kg)
  • 1 bunch of fresh coriander (30g)
  • 100 g Thai red curry paste
  • 1 x 400 ml tin of light coconut milk

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