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from Eater LA

Eating the Entire Heavy Metal Burger Menu at Alhambra's Grill 'Em All

The Behemoth (burger with grilled cheese buns, melted cheddar, BBQ sauce, pickles, sauteed onions and crispy bacon.)


Bo Luc Lac (Vietnamese Shaking Beef)

Bo Luc Lac (Vietnamese Shaking Beef) - You can use any cut of steak you like such as filet or ribeye, but we prefer sirloin. Some restaurants serve it with sauteed onions, lettuce, and rice (white or tomato paste rice) while others may present it more like a steak salad served on a bed of watercress and tomatoes, topped with pickled onions.

from Pickled Plum

Sauteed Eggplant with Spicy Miso Sauce

Sauteed Eggplant with Spicy Miso Sauce - Get this traditional Japanese classic sauteed eggplant with spicy miso sauce recipe from Pickled Plum - over 350 printable recipes and step by step photos.

from Modern Granola

Garlic Eggplant with Capers

Garlic Eggplant with Capers | Modern Granola | Easy sauteed eggplant that comes together in only 20 minutes. This recipe is vegetarian, vegan, and totally delicious.

from NYT Cooking

How to Make Brussels Sprouts

For decades, brussels sprouts battled a bad reputation. But the ways they’re being cooked now would make any vegetable jealous: roasted with honey and harissa until crispy; sautéed with salty sausage and topped with pickled red onions; doused with cream and baked with cheese until thick and bubbling. Here are five simple methods for cooking brussels sprouts, which are more versatile than greens and just as delicious.

from Pickled Plum

Sauteed Eggplant with Spicy Miso Sauce

Sauteed Eggplant with Spicy Miso Sauce - Healthy and only 20 minutes to make.

Marinated Mushrooms WARNING: These mushrooms are addictive. I really mean it. It's impossible to have just one.  The good thing is that they are super easy to make.

from NYT Cooking

Honey-Roasted Brussels Sprouts With Harissa and Lemon Relish

Roasting brussels sprouts may be the best and most delicious way to prepare them. Exposed to high heat, they caramelize and become very crispy (even more so when tossed in a sticky and spicy honey-harissa mixture before roasting). Here, they're finished with a slightly bitter and wonderfully tart lemon relish to bring them back from the brink of too much  sweetness. (Photo: Karsten Moran for NYT)