Thinly-sliced beef is flavored with a complex, sweet and salty marinade with pear juice, soy sauce, garlic, and sesame seeds, then grilled with optional mushrooms and onions for an authentic Korean dish.
There are different ways to make grilled eggplant salad, a very common summer salad in my country. This is a version called 'agioritiki' named from mount Athos (Agion Oros). It's refreshing with smoky flavor and can stay refrigerated up to three days. Serve it as a salad or on top of whole-wheat bread slices.
Jalapeno pepper halves are stuffed with creamy Cheddar cheese filling and topped with a bacon slice for a delicious warm appetizer with a hint of the heat. They're great on the grill, too.
Rich, hearty steak soup has chunks of tender round steak, potatoes, carrots, celery, and corn, all simmering in a flavorful tomato-flavored beef broth.
This is a traditional Lebanese Garlic dipping sauce. Not for the faint of heart. Keeps for weeks in the fridge. Serve at room temperature with Lebanese breads, Hummus and Tabbouleh.
A cinnamon-pecan sourdough coffee cake with brown sugar and raisins is finished with a brown sugar glaze, resulting in a scrumptious breakfast delight.
Strips of round steak and chopped scallions are marinated with soy sauce and garlic, then quickly stir fried with sesame seeds. Add a little sesame oil to the marinade if you like that flavor.