Recipes rated by Nancy Miyasaki (Page 16)

Grilled Salmon with Basil Cream Sauce by John Spottiswood

Grilled salmon goes very well with lemon and basil. This cream sauce makes an interesting and attractive dish to serve for family or for guests. Our kids went back for more sauce. They love pesto on pizza and pasta, and this has a similar, though milder, flavor.

Steamed Pork Ribs with Fermented Black Beans by kitchen flavours

This is really delicious with plain white rice. Rice is a staple food and an absolute must, for Asians. Of course, we do go for noodles and sometimes fast food too, once in a while, but rice remains the main staple food for Asians. One may sit at a dinner table with lavish spreads of delicious meats and vegetables, but it will not be…

Shrimp and Tofu with Black Bean Sauce by John Spottiswood

We're on a mission to create the ultimate black bean sauce. This recipe is getting pretty close I think. I took bits from a traditional Chinese recipe and combined those with another few bits that I got from a Martin Yan recipe. The result was not as sweet as Martin Yan's, but with just enough sweetness to fill out the flavor of…

Simple Pasta with Spinach, Mushrooms and Tomatoes by John Spottiswood

This is one of those simple recipes that are almost embarrassing to put on this website. But this was really tasty and healthy, and our kids devoured it. I have everything being prepared in parallel, so the whole dish takes less than 25 minutes start to finish. If you're tight on time, this is a winner!

Oreo Cupcakes by Yen E. (Not published)

Pork Stew with Wine by John Spottiswood

This is another phenomenal recipe that I adapted from a recipe from James Villas in Stews, Bogs, and Burgoos. I still have not found a recipe from this book that is not amazing. Anyway, don't be thrown off by the fruit in this recipe. It blends in with the wine, meat and vegetables to make a luscious combination. This recipe…

Georgian Chicken with Wine -- Chakhohbili by John Spottiswood

This was a tasty stew that we all really enjoyed. If you haven't tried Georgian food before, you're in for a treat. The stew bursts with flavor but isn't too spicy. Wonderful on a cool Fall or Winter evening!

Slow Cooker Beef with Barley Soup by John Spottiswood

Cooking the pearl barley a long time gives this soup a nutty flavor and smooth texture. It's very different from the chewy texture you get when cooking regular barley over a shorter period. I adapted this from an America's Test Kitchen recipe and used about half the beef they called for and added the mushrooms. If you have big beef…

Best Turkey Stuffing by John Spottiswood

This recipe is a combination and adaptation of two great stuffing recipes found in the New Best Recipe cookbook by Cook's Illustrated (one of our favorites for traditional dishes). We took this to an early friend's thanksgiving party and it was a huge hit. There were three different stuffings served, and this one was by far the most…

Italian Chick Pea Soup by John Spottiswood

Chickpeas are one of my favorite ingredients in soup. They don't lose their texture or their nutty flavor. Whether in a spicy Harira (served during Ramadan) or in this mild flavored Italian soup, Chickpeas make soup both nutritious and delicious. This soup has been popular in Italian homes for over 1000 years, and it was…