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Oh baby! A dream come true...

March 26th, 2009

Oh baby, you’re going to love these, whether you’re 4 or 44! If you have any leftover, they are also yummy tossed in a salad (once cool).

March 26th, 2009

These rice bowls are not only easy to make, but absolutely delicious! They’re perfect for entertaining, as the rice can be made slightly ahead of time in a rice cooker, and the toppings quickly grilled or sautéed just before assembling. For a complete meal, serve with a simple cucumber salad on the side and mango or coconut sorbet for dessert.

March 26th, 2009

Here’s a great recipe for a sliceable roast for sandwiches or just to serve with mashed potatoes and gravy. We make a roast about once a week, so it’s ready to go for sandwiches or quick dinners. You can even dice up the roast and throw it in a stir-fry.

March 26th, 2009

This is a super delicious salad! It's a perfect start to a sushi dinner, or a nice and refreshing dish on a hot summer day.

March 26th, 2009

This sauce is awesome, and so much better than what you can buy in the stores. It’s great to keep on hand in the fridge, and use for sautéing tofu, veggies, as a dipping sauce or to top cooked rice or grains.

March 26th, 2009

This stuff is awesome on tortilla chips for vegan nachos! You can spread it on tortillas for quesadillas or serve with vegetarian chorizo or smoky link sausages. You can even warm it up and serve as a nacho fondue. Anything goes! If you don’t have a powerful blender, see note below.

March 21st, 2009

This recipe is an old cake-makers trick, and works better than any can of pan release you can buy. I like to make a big jar and store it in the fridge so that it’s ready to use whenever I need it. The mixture will be much softer and easier to paint in your pan if you use regular Crisco instead of an organic shortening (though it will still work with the organic).

March 21st, 2009

The vibrant flavors in this salad remind me of my grandmother’s cooking. Her food was always rich with the wonderful flavors of her native France.

March 21st, 2009

My friend Leslie asked me how to make a balsamic dressing like they serve in Italian restaurants. Here’s my rendition, which takes only minutes to whip together. You’ve got to love homemade dressing! For a really smooth and thick dressing, use a stick/hand blender.

March 18th, 2009