Korean side dishes are now becoming more popular especially among those cooks or moms who want to serve their children and guests something new. The traditional Korean potato side dish is called as Gamja Jorim in Korean. Gamja means potato.

Guess what, you can easily do this side dish too! This side dish is often served along with your meals in Korean restaurants, and if you want to be experimental, you can serve it as a snack or appetizer too! We are sharing the recipe with you so just follow the tutorial. Enjoy!

If you’re a pasta addict who always loves to experiment with different pasta recipes, then you must have heard of the famous butternut squash ravioli sauce. However, there are a lot of ways that you can make a butternut squash ravioli sauce. You can make such sauce with the sage-brown butter sauce, garlic brown butter sauce, mushrooms and brown butter sage sauce.

However, I will share with you the recipe which involves white wine cream sauce and hazelnuts. This is a pretty traditional recipe that includes butternut squash ravioli sauce. Prepare the ingredients needed, follow the tutorial and you’re good to go!

If you’re a mom who wants to serve her children different kinds of foods and wants something new, then fresh polish sausage might be the next thing you should try to experiment on.

Most of the sausages we buy at supermarkets are smoked and not fresh. But you should not worry because there are a couple of techniques that you can do to serve polish sausages freshly. We will show you how it’s done.

Polish sausages are hot long sausages which are also called as kielbasas. It’s traditionally served with fried onions. You can cook the Polish sausage in many ways. You can try boiling it, baking it or grilling it. Most of the households serve it in soups. These cooking methods are quick and easy.

This article is going to be specific on how to cook fresh Polish sausage, and not the smoked ones.

You might be amazed by just how many people love to eat salmon skin rolls. You would even wonder why people want to eat the salmon’s skin. Well, as salmon lives in the cold water, it will end up building up a delicious thick layer under its skin. It is the reason you can end up with a delicious skin in the end.

It should not be hard to get the skin from a salmon. Ask your local fishmonger or check out a food store, as some would stock some. With your skin ready, let us get to learn more about how to make salmon skin rolls.

The chicken breast halves are often seen as one of the hardest types of meats you can grill properly. This does not mean that you cannot get it right. You need to grill the chicken breast correctly and you will get to enjoy one of the best-grilled meats ever.

You can grill with direct heat because of the thinner meat cut that would make the meat to easily cook quickly, but it can often be tricky to do the same for the chicken breast. This is because you can end up drying the outer breast meat more than required.

Another challenging thing that you are likely to encounter while grilling chicken breasts should be that the chicken skin comes with a lot of fat. You might have to get yourself a squirt bottle full of water to help deal with the dropping of fat on the burner shields.

Let us get to check out the process on how to handle the chicken breast halves delicacy by grilling.

During the winter months (meaning November, December, and January here in Seattle) I get in the mood to slow cook yummy dishes that I dote over lovingly – dishes that bring me through the long winter nights.

But once February rolls around, and the daffodils bloom, and the days are noticeably longer (and warmer), the sunlight calls me to come outside to play. My fading interest in slow cooking is a sure sign that springtime is arriving.

So now that I’m into quick and easy, I wanted to share with you the quickest, easiest beef and root vegetable stew. Ever.

This beef stew took me 10 minutes to prepare. Chop. Chop. Chop. Once the pressure cooker was whooshing away, I was free to bike, play fetch with the dog, sit in the afternoon sun and read, whatever, for the next 40 minutes, only to return to a delicious, savory stew.

This may not sound as tasty as mashed potatoes, but it definitely is, and as comforting, too. Surprisingly, it doesn’t have a cauliflower taste, and people who don’t like cauliflower will enjoy this dish. This dish goes great with baked salmon and a fresh salad.

Cauliflower literally means “cabbage flower” and is part of the cabbage family, as is broccoli. Cauliflower is great for you: it is low in calories and contains many nutritents including fiber, vitamin C, potassium, B6 and folate (although some of the folate is destroyed during the cooking process). It also contains bioflavonoids, indoles, and other phytonutrients thought to be protective against many types of cancer.

I am often asked for an easy, tasty salmon recipe that kids will enjoy. This recipe, which has been passed down for over 60 years, fits the bill. Choose wild Alaskan salmon, along with it being high in healthy omega-3 fatty oils, it is sustainably harvested and has low levels of mercury and other toxins. Canned wild Alaskan salmon is a less expensive alternative and works well for this recipe.

Sprouted legumes have a stunning amount of nutrients compared to their dried/cooked counterparts. By some estimates thiamin levels increase 5-fold, niacin doubles, vitamin E and caratene levels increase, and there is more vitamin C than in a tomato. Enzymes become activated making proteins and starches more digestible and, therefore, less gas-producing (always a good thing).