A big, slurpy bowl of whisper-thin spinach noodles draped in a spicy curry and herb broth - inspired by a beautiful box of noodles I picked up in Mill Valley, Ca.
This Creole dish is a breeze to prepare and works well for busy nights after holiday shopping. It's great when you need a meal that can stand for a while once it's ready, and it reheats well. Serve with hot sauce.
This is Annie Wayte's healthy rendition of the classic British dish of bangers and mash. Instead of pork sausages, she uses chicken ones, and she replaces mashed potatoes with fiber-rich lentils.
This version subs in mushrooms for the traditional beef without losing a lick of flavor. So savory and juicy after a good simmer, mushrooms are a natural for this dish.
As I've written in the past Trinidad doubles is the ultimate local street food. It's cheap. Usually hot/warm. Hearty. Filling. The below video, from the
