Tasty Recipes Archives - Page 3 of 131

Creamy Beef Bolognese with Mushrooms

Creamy Beef Bolognese with Mushrooms
🍝 🍄‍🟫 🍝

Creamy Beef Bolognese with Mushrooms is a savory, slow-simmered ragù with layers of flavor that develop over time. Unlike a typical spaghetti meat sauce, which is often brighter, redder, and more tomato-driven, this Bolognese lets meat and vegetables take center stage.

A generous amount of onion, carrot, celery, and cremini mushrooms slowly cooks down into the ragù, creating a deeper, more nuanced foundation and adding layers of savory flavor to the beef. The long, gentle simmer allows the ingredients to meld into a rich, satisfying sauce with subtle earthy notes from the mushrooms.

Equal parts milk and cream mellow the acidity and give the ragù a velvety texture that clings beautifully to spaghetti (or keto-friendly cauliflower, see recipe below).

Creamy Beef Bolognese with Mushrooms Recipe

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Pool Popcorn and Memorial Day

🌽 🇺🇸 Pool Popcorn and Memorial Day 🇺🇸 🌽

Memorial Day weekend is first and foremost a time to honor and remember the men and women who gave their lives serving our country. It is a day of gratitude, reflection, and gathering together with family and friends while appreciating the freedoms their sacrifice made possible.

Across the country, the holiday weekend also marks the unofficial beginning of summer — pool season, grilling season, cold drinks al fresco and the simple delicious snacks everyone reaches for all afternoon long.

At my house, one of those snacks is almost always popcorn.

Not plain buttered popcorn, but big bowls of freshly popped popcorn tossed with bold seasonings. Every summer I rotate between three favorite versions: Mexican Chile Lime Popcorn with Tajín and Cotija cheese; Italian Herb Popcorn with Parmesan, garlic, and Italian seasoning; and spicy-buttery Buffalo Popcorn with just enough heat to keep everyone reaching back into the bowl.

Pool Popcorn and Memorial Day

💦 🌽 Pool Popcorn Recipes 🌽 💦

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Double Lamb Chops, Dijon-Parmesan Crust

DIJON-PARMESAN CRUSTED DOUBLE LAMB CHOPS
🥩 🥕 🧅 🌿
ROASTED FENNEL, CARROTS & SHALLOTS

Rack of lamb already feels a little special, but cutting it into double chops makes it easier to cook, serve, and eat. The thicker chops stay juicy in the center while giving you more browned edges and more of that crisp Parmesan-herb crust in every bite.

The Dijon, Parmesan, and herb coating adds a lot of flavor and texture without taking away from the lamb itself. The mustard gives the crust a little tang, while the panko and Parmesan turn golden and crisp in the oven.

I served the chops with roasted fennel, carrots, and shallots since they become sweet and caramelized as they roast and pair really well with the savory lamb. Altogether, it’s one of those dinners that sounds elegant but still feels warm and approachable.

Double Lamb Chops, Dijon-Parmesan Crust

Double Lamb Chops Recipe

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Salmon, Poisson Cru Style

Salmon, Poisson Cru Style
Coconut Milk, Lime, Chili Oil
Radish, Cilantro
🐟 🥥 🌴

I had been meaning to share a version of Poisson Cru ever since my brother sent a photo of his boat while cruising in Tahiti. A friend of his there wrote to me afterward and said I had to try that island’s take on raw fish, especially since I’ve shared several crudo-style dishes here on Taste With The Eyes.

Poisson Cru—often considered the national dish of Tahiti—is beautifully simple. At its core, it’s raw fish, citrus, coconut milk, and some crisp vegetables. It’s often compared to ceviche, but the coconut milk shifts the balance, softening the acidity and giving the dish a smoother, more rounded finish.

Traditionally, it’s made with just-caught fish, most commonly tuna or other local reef fish. My version takes a different route.

Salmon are not found in the tropical waters of Tahiti. The water temperature is far too warm for them, so they’re not part of the local catch. But here, the Alaska salmon and coconut milk work beautifully in their own way. The sliced radish adds crunch along with a light peppery bite that cuts through the coconut milk, sesame chili oil brings nutty heat, while cilantro layers in a cool, herbal note.

Salmon, Poisson Cru Style Recipe

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Matzah and Haroset

Matzah and Haroset
🫓 🫓 🫓 🍎 🍎 🍎

Each year at Passover, we journey in our hearts from slavery to freedom, from sorrow to joy. Through foods steeped in meaning, we are compelled to experience that journey, just as our ancestors did over 3,000 years ago. Among the symbolic foods on our table are matzah and haroset.

This year, we served special handmade shmura matzos baked in Israel, certified to the highest kosher standards. (Thank you, Rich!) Shmura matzah—“watched” matzah—is carefully supervised from wheat harvest to baking to ensure it stays completely unleavened, making it the most authentic choice for Passover.

It is known as “the bread of affliction that our ancestors ate in the land of Egypt,” reminding us of a life shaped by hardship—plain, quickly made, and born of necessity. Yet that same flatbread takes on new meaning at the moment of liberation. As we prepared to leave Egypt, there was no time for dough to rise. What we baked in haste became the bread we carried into freedom, marking the urgency and immediacy of our departure. These two meanings—affliction and haste—are intertwined. Matzah is both the bread of our suffering and the bread of our redemption.

Matzah and Haroset

Haroset, another essential food on our Seder table, is a sweet, spiced fruit and nut mixture that carries its own story. Its coarse texture and reddish-brown color evoke the bricks and mortar we labored over as slaves, shaping and stacking them to build Pharaoh’s cities. Its sweetness reflects the joy we felt the moment Pharaoh finally freed us from slavery, following God’s sending of the tenth plague.

Here, I’m sharing my sister-in-law’s recipe, a cherished family favorite that brings both delicious flavor and tradition to the table. (Thank you, Kristy!)

Haroset Recipe
🍎 🍋 🍷 🍯

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Creamy Beef Bolognese with Mushrooms 🍝 🍄‍🟫 🍝