Black Peppercorn Beef Stew

Black Peppercorn Beef Stew

Think of this dish as a tribute to the undervalued but frequently used spice, black peppercorn. The beef is marinated in yogurt, ginger, garlic, and freshly ground pepper before being seared all over to create a deep, rich flavor for the stew. After that, the liquid is reduced to a thick, rich sauce and the vegetables are cooked until soft. This stew, which takes its cues from Indian cooking, is cooked with garam masala powder, which harnesses the potency of spices like cumin, bay leaves, cloves, and cinnamon to produce a flavorful, complex dish. Add the red bell peppers and zucchini last for a colorful finish. Accompany with warm rice.

“There are people in the world so hungry, that God cannot appear to them except in the form of bread.” ― Mahatma Gandhi

Parisian Chocolate Cake from Porto's Bakery

This delicious moist cake is a constant favorite. Composed of a smooth chocolate mousse layer with Porto's famous whipped chocolate ganache on top. Crispy pearls made of dark and white chocolate were used to finish. A heavenly creation. Life is too short not to indulge in the rich, decadent flavors from time to time.

"In the childhood memories of every good cook is a large kitchen, a working stove, a cake who cooks and a mom." - Barbara Costikyan

My Birthday Cake

From Ferrara's website: Ferrara’s specialty tiramisu features homemade Savoiardi (Ladyfinger cookies) that they douse with espresso & coffee liqueur and layer with sweet mascarpone. Ferrara is one of New York's most iconic shops and its first Italian Bakery, founded in 1892 in Little Italy. As America's first Pasticceria and espresso bar, it was only natural that people came primarily for the coffee, cookies and cakes, and despite the many changes in the neighborhood over the decades, their offerings are still wowing everyone who walks through the door, instantly transporting them to Southern Italy.

They have been featured on the Food Network's "Best Things I Ever Ate," The New York Times, New York Magazine and just about every media outlet imaginable.

“You are never too old to set another goal or to dream a new dream.” — C.S. Lewis

Crispy Tilapia Fillet

Let's prepare a fish dish for our meal to change things up a little. I make an effort to eat seafood or fish once a week. My goal while making tilapia fillets is to give them a crunchy texture and a hint of pepper in the batter. This goes well with some veggies and mashed potatoes. Sure, it goes well with pasta or even steaming rice.

Food for us comes from our relatives, whether they have wings or fins or roots. That is how we consider food. Food has a culture. It has a history. It has a story. It has relationships. - Winona LaDuke

Sunmerry Bakery Treat

Asian pastries and desserts are the bakery's specialty. Getting my favorite bread, pastries, and cakes from there has become a favorite spot of mine. I'm treating myself to some cream puffs, pudding, and brioche donuts this time.

“Life is uncertain. Eat dessert first.” – Ernestine Ulmer

Delicious Pork Tenderloin

Like that one friend who always looks put together and stylish but takes no more than five minutes to prepare, this dish is that way. Notwithstanding the fact that pork tenderloin is a cheap, lean protein that cooks quickly, it frequently lacks flavor. To get a golden brown crust on the pork, I sear it first. Then, I deglaze the pan with a mixture of orange juice, rosemary, and balsamic vinegar. Fresh cherries take turns in the pan, releasing their juices that eventually reduce to a syrupy sauce as the pork rests.

A home-made dish that combines the flavors of orange, cherries, rosemary, and balsamic vinegar and tastes delicious and fresh. Served with steamed green beans, roasted potatoes, and sweet potatoes.

Good food ends with good talk." — Geoffrey Neighor