Biriyani
Jul 14, 2005
Lugaw (pronounced “loo-gow”) is soup to which rice is added to make a porridge-like consistency. In the Philippines, it is often made with beef or beef and tripe; with pork stock, stomach and intestines; or with chicken and various vegetables. Beef lugaw is generally unadorned with vegetables, so serve a simple salad on the side. You will need a big pot to make the stock.
Roasting the cauliflower adds extra depth of flavour to this simple yet delicious soup. Don't be afraid to let the cauliflower turn a very deep golden colour (without burning it, of course)— the darker it is, the richer the roasted taste will be.
These rolls are a great choice for nights when you crave something light yet satisfying. For a twist, we’ve swapped out traditional rice noodles for protein-dense quinoa.
Not just for vegetarians, this easy-to-make Middle East specialty will become a favourite for entertaining.
This twist on an old favourite brings new life to a simple Caesar salad. Using mayonnaise instead of a raw egg makes an easy instant dressing.
Lots of mashed potatoes are definitely a must to slather in the delicious gravy.
Roasted root vegetables, such as potatoes, are the perfect side dish for this tenderloin. Start roasting them on a rimmed baking sheet 15 minutes before starting the pork. Nestle the pork next to the vegetables when you transfer it to the oven.
This recipe is a must-have for a summer dinner at home or around the campfire.
