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fromwww.theguardian.com
2 days ago

Meera Sodha's vegan recipe for gochujang and tofu ragu with gnocchi and pickled cucumber | The new vegan

Gochujang and tofu ragu with gnocchi and pickled cucumber The greens of the spring onions will need a proper wash. Slice the whole spring onions from top to bottom, then put them in a sieve resting in a bowl of cold water, swoosh with your hand to dislodge any dirt, then lift out to drain when you need them. You'll need a food processor to blitz the tofu.
Cooking
Cooking
fromTasting Table
3 weeks ago

The Bold Meats Emeril Lagasse Uses In His Extraordinary Lasagna - Tasting Table

A six-meat lasagna layers a sausage-based ragu and a pancetta-based bolognese (pork, beef, veal, and chicken livers included) for a rich, robust pasta dish.
Everyday cooking
fromIndependent
6 months ago

Healthy eating: La Manna plant-powered ragu is a scrumptious riot of antioxidants

Max La Manna's plant-powered ragu demonstrates how to create quick, tasty meals using simple ingredients like cauliflower.
Everyday cooking
fromBon Appetit
7 months ago

How a Master Italian Chef Makes Ragu

Explore new ingredients in ragù for deeper flavor.
Proper browning technique enhances meat flavor in sauces.
Avoid overcooking ground meat to retain moisture.
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