The capers and parsely complement this mild fish quite nicely and I often find myself slurping up the sauce and last slivers of fish with a soup spoon.
Isn’t the shell of the Tea Egg absolutely gorgeous? The best part (other than eating) is to peel back the egg shell to see what kind of marbled design you end up with!
A knock-off on this classic baked brown rice, I wanted a Spanish-style rice to compliment dishes such as this one. Taking a note from several recipes I’ve seen lately, I used rotel tomatoes to help with the heat and flavor.
Last week I participated in the first-ever Highbrow Cook Off, hosted by Highbrow Paleo (an online collection of citizen scientists, researchers, nutritionists, exercise physiologists, book readers,...
