Braised Fennel / Adobong Puti (White Chicken Adobo) / Stir-Fried Liver & Onions

Blog Post & Recipe: Braised Fennel

After 25 minutes of low-and-slow braising, it's meltingly tender. Adding chopped fronds at the last minute helps bring out the fennel's unique licorice flavor.

Blog Post & Recipe: Adobong Puti (White Chicken Adobo) for Kulinarya Cooking Club

A more common version of adobo is cooked with vinegar and soy, this recipe eliminates the soy sauce, which makes it the “white” version of adobo. Adobo is essentially a stew, usually made with chicken and pork, where the meat is simmered over and the dish is finished by pan frying the meat before serving.

Blog Post & Recipe: The Nasty Bits: Stir-Fried Liver and Onions

I know that my aunt would have stir-fried the pieces of liver with plenty of chili oil, oyster sauce, and rice wine, and leave the centers still rosy. I know that she would have sauteed the onions until they were soft and sweet and brown. She would have eaten the liver with plenty of white rice, her one weakness. She loved rice. She couldn't go a day without it. She would have taken the sauce, made rich and muddy with bits of broken-up liver, and spooned it with relish over her bowl of rice.

A Tasty Liver Recipe / 5 Thai Recipes / Quiche Lorraine

Blog Post & Recipe: Tasty Liver Recipe - كبده بدبس الرمان و الكزبره

Wash the fresh Liver with water and drain. Add white vinegar to it, mix well. This step is done to get rid of any unpleasant odor.

Article & Recipes: Sweet And Spicy Flavors Of Northern Thailand

Working my way through each recipe, I found myself adding similar ingredients each time: oyster sauce, fish sauce, chili, coconut sugar and lime.

Get recipes for Kao Soi (Noodle Curry), Spicy Papaya Salad, Pad Thai (Thai Fried Noodles), Stir-Fried Chicken With Basil Leaves, and Massaman Curry.

Blog Post & Recipe: How to cook perfect quiche lorraine

The Good Food recipe also commits the dreadful sin of including cheese in its filling – to be fair, this is a foodie shibboleth with some legs, if Elizabeth David was able to observe back in 1960, that, although Parisian and English cooks often add Gruyère, "Lorrainers will tell you that this is not the true quiche lorraine, whose history goes back at least as far as the sixteenth century."