We mix and match Chinese and Japanese ingredients in this unique avocado side dish, and we use light and flaky Japanese panko in place of bread crumbs.
Lobster tails can be notoriously rubbery, overcooked seconds after they’re perfectly cooked. By using the sous vide method, we can poach them in butter with herbs and end up with pure luxury each time.
Your food processor does all the work in this easy recipe, where minced cauliflower and walnuts mimic ground beef. If you have a guest coming who is avoiding soy, gluten, or dairy, this will make her day.
This soup is full of flavors without being overwhelming, full of nutrition without being heavy, and a full meal in one bowl. There are many ways to tailor it to the tastes and preferences of your recipient.