Beef Fajita Best Marinade by Amos Miller

This is fast, simple and super delicious! You should have a very hot (very) cast iron griddle or pan to do this right. I preheat the griddle and simultaneously heat a cast iron serving dish so it goes to table with that distinctive 'sizzle'. Be sure to cut the meat, after it has rested, across the grain and as thin as you can. This…

Rice Vadai (fritters) by Navaneetham Krishnan

Yes, with cooked white rice for its crunchy-crispy outer coating with a lovely soft savory rice-y texture inside.

Coca-Cola Cake by Navaneetham Krishnan

Yesss, my invention; caramelised and spongy texture.

Minced Chicken & Cabbage Soup by Navaneetham Krishnan

Lovely, nice, good and delicious, either on it's own or help yourself to a plate of rice.

Mexican Rice Pilaf by myra byanka

Generally, Mexican cooks make this rice with fresh tomatoes, but ever the corner-cutter, I use petite diced, drained.

Perfect Long Grain White or Brown Rice for Beginners by myra byanka

American rice is grown primarily in California and 6 states in the old South, including Texas. We mostly grow long grain and specialty rices here, like Texmati. When catering, I started using this "immersion" cooking method after having to throw out large batches of rice trying to use the absorption method. Sometimes the grains…

Arroz con Azafran (Saffron Rice) by myra byanka

Easy prep recipe for savory rice using Sazon Goya con Azafran. This recipe will work with Latin, Indian, and other cuisines.

Sofrito Rice by myra byanka

Easy recipe to prepare. Serve with Latin American, or grilled foods.

Assam Laksa by Navaneetham Krishnan

Appealing Asian herbs and sour flavors.

Lamb Curry Noodles by Navaneetham Krishnan