Vegetarian Carrot Cake

Ingredients 3 teaspoons lemon juice 1 1/4 cups milk 2/3 cup vegetable oil 2 teaspoons orange zest 3/4 cup packed … Continue reading Vegetarian Carrot Cake

Stuffed Greek Leg of Lamb

Ingredients 1 (3 1/2) pound leg of lamb, butterflied Olive oil, or as needed 2 tablespoons chopped fresh oregano 2 … Continue reading Stuffed Greek Leg of Lamb

Bombay Chicken and Rice

Ingredients 1 cup uncooked long-grain white rice 6 ounces diced dried mixed fruit 1/2 cup chopped onion 1 1/2 teaspoons … Continue reading Bombay Chicken and Rice

Riso Venere ai Gamberetti e Zucchini (Venus Black Rice with Prawns and Zucchini)

Ingredients 1 1/2 cups black rice 3 tablespoons extra-virgin olive oil 1 shallot, minced 1 zucchini (courgettes), cut into 1/2-inch … Continue reading Riso Venere ai Gamberetti e Zucchini (Venus Black Rice with Prawns and Zucchini)

Tembleque Puerto Rican Coconut Pudding

Ingredients 2 (14 ounce) cans coconut milk 3/4 cup sugar 1/4 teaspoon kosher salt 1/2 cup cornstarch 1 pinch ground … Continue reading Tembleque Puerto Rican Coconut Pudding

Sirloin Marinara

Ingredients 2 tablespoons olive oil 1 onion, thinly sliced 2 pounds top sirloin steak, sliced 2 cups chunky pasta sauce … Continue reading Sirloin Marinara

Sweet Cornmeal Cake Brazilian-Style

Ingredients 2 cups cornmeal 1 1/2 cups white sugar 1 cup milk 1 cup coconut milk 1 cup all-purpose flour … Continue reading Sweet Cornmeal Cake Brazilian-Style