Dinner Recipes

We’re taking bacon-y beans and garlicky greens and combining them together in this delicious French-style, open-faced sandwich called a “tartine.” Enjoy! For the fully formatted, printable, written recipe, follow this link: https://www.allrecipes.com/recipe/8524473/beans-and-greens-tartine/ To become a Member of Food Wishes, and read Chef John’s in-depth article about Beans and Greens Tartine, follow this link: https://www.youtube.com/channel/UCRIZtPl9nb9RiXc9btSTQNw/join You
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Learn how to make a Lemon Gingersnap Posset recipe! If you’re not familiar, posset is an amazing egg-free, starch-free, gelatin-free lemon pudding that only takes three ingredients to make. This would make the perfect special occasion dessert! Visit https://foodwishes.blogspot.com/2018/11/lemon-gingersnap-posset-lemon-pudding.html for the ingredients, more information, and many, many more video recipes. I really hope you enjoy
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Learn how to make a Feta Roast Chicken recipe! Eventually you run out of things to do with whole chicken, and when that happens to you, make this. Like the old saying goes, “Everything is betta with feta.” Visit https://foodwishes.blogspot.com/2018/09/feta-roast-chicken-making-chicken-betta.html for the ingredients, more information, and many, many more video recipes. I really hope you
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Learn how to make Lemon Jalapeño Marinated Mussels! Like all normal people, I love a bowl of steamed mussels, swimming in some kind of garlicky, winey broth. But, as amazing as that is, this chilled approach is still my favorite way to eat mussels. Visit https://foodwishes.blogspot.com/2018/06/lemon-jalapeno-marinated-mussels.html for the ingredients, more information, and many, many more
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I’ve never been a huge fan of polenta. And that’s because as a kid I used to get it slightly undercooked, which gives it a sandy texture, and bitter aftertaste. That’s not an issue here, since we boil and bake, which makes it sweet, soft, and absolutely delicious, especially layered into a lasagna. Enjoy! For
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Usually when I steal someone else’s dish, I take the name, and the recipe, but this time I only took the name, which I thought sounded just perfect for this lightly coated, extra spicy, pan-fried, boneless-skinless chicken breast. By the way, there’s not a lot going on here, which is why it came out so
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