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Modified by college students from a Maangchi recipe. Super earthy and hearty and really easy to make if you have doenjang and gochujang, which luckily come in big tubs that last a while.
It's a very accessible recipe if you aren't normally into Korean food (and might make you want to try more!)
Cabbage and mashed potatoes has always been a staple dish my family serves on St. Patrick's Day and in the winter to bring out our Irish heritage. I would always mix the two together and thought that I was the only one. While doing research for my digital assignment at Columbus College of Art and Design, I soon found out that I was in fact not the only one and that it had a name: colcannon! This recipe may not look the prettiest but it's a wonderful comfort food dish for those cold winter nights!
This is a super yummy comfort meal! This is a vegetarian slow cooker recipe for a veggie pot pie. You can use any vegetables you like; I often include crimini mushrooms although this recipe is more simplified. I make my own flaky pie crust using a really basic recipe on the internet, but you can make it even simpler by buying frozen puff pastry sheets. Hope you enjoy!
Every time I have potatoes in the house, I end up making this. Garlic+lemon+chilli = heaven on a plate! It's also a great way to use leftover baked potatoes. Some notes:
• You can fry the diced potatoes instead of baking them. I just avoid frying, myself.
• Hot pepper paste is perfect for this, but you can get quite close to it by using dried chilli flakes (or even cayenne powder) and tomato paste.
• Feel very free with the quantities! Have as much garlic, lemon and chilli as you like. And don't worry if you don't have cilantro/coriander leaves at hand, either, I do without it most of the time.