Traditionally mussels were eaten during the colder winter months because they were at their cheapest and best in the cool weather. However, fish farming, refrigerated transport and air transportation have made them available virtually throughout the year, and refrigeration keeps

Daily Random RecipeINGREDIENTS:3 level tablespoons cocoa powder25 grams / 1 ounce soft light brown sugar3 level tablespoon cornflour400 milliliters / 1 pint soy milk1 teaspoon vanilla extractTo decorate: milk free chocolate]] curls and [[strawberriesMETHOD:Mix the cocoa, sugar and cornflour in

A delicious mixture of caramelized shallots sauteed with shrimp and sun-dried tomatoes in a light and creamy cognac sauce. Serve hot with a side of pasta or warm, crusty bread.

Fresh mushrooms with savory herbs make this a perfect side dish for grilled meat, chicken or fish.

Spicy pickles with a hint of horseradish will set your pickles head and shoulders above the rest. You will get raves on these pickles! I always get asked to make more or bring more to work. These are worth a

Start with great steaks and you 're half-way there. The rest of the process is easy. Sprinkle the steaks with salt and lemon pepper, pressing the mixture gently into the meat. Pour on your favorite beer and let sit in

Directions are included for corning the beef brisket (a 7-day process). The brisket is then simmered until tender, and vegetables are added toward the end of the cooking time. Serves 14 to 18.

Straight from Athens! Feta and Monterey Jack cheeses are mixed into a sauce with parsley and used to fill phyllo triangles in this delicious Greek appetizer.

Charred eggplant sauteed with tofu in a sauce made with blended chile peppers, garlic, cilantro, onion, and lime juice. Serve with steamed rice.