I came up with this when we wanted something other than regular hamburgers.

This broth is best made with drumsticks or wings because they are the chicken parts with the most flavor and natural gelatin. But you can also cut up whole chickens, which are often less expensive than chicken parts, and use either all the parts or everything except the breasts, saving them for ..

Mackerel is another fantastic but underrated fish, which is marvelous cooked inside a crispy herb crust that protects the fish, keeping it moist and trapping in all the delicate flavors. You can dc this with mackerel fillets, too, in the same way, but leave cut the stuffing and cook the fillets, ..

Made with a base of onions and chicken or vegetable stock, this is finished with Parmesan or Grana Padano, and butter. In our house, as in most houses in the region, grana was the cheese we used most in cooking, while Parmesan was kept for the table. It is the most straightforward risotto of all — ..

Sweet and Savory Grilled Coconut-Rice Hotcakes – are a favorite street food in Thailand. Our favorite place to get them is nearby our hotel on Sukhumvit Soi 55 (Tawng Law), from Siripon, Maker of Kanom Krok.

This zesty salad is inspired by a recipe for a salad popular in Nantucket that appeared in Saveur magazine. It is a perfect way to use cooked mussels that have come about as a by product of other dishes, such as soups and sauces. If you make the mayonnaise, you can experiment with the variations ..

Blend softened butter with parmesan cheese and fresh herbs to slather on the grilled corn.

Here, fillets of sea bass or another lean white fish are braised in white wine or in fish broth made with white wine, shallots, and mushrooms. The sauce is finished with a little cream and served around and over the fillets. Makes 4 main-course servings.

In the Canary Islands, mojos or sauces are made with vinegar and oil and served cold, as an accompaniment to potatoes, meat and fish. These mojos can be red or green and sometimes spicy, as is the mojo picon. Serve this sauce as canarios do - to accompany a meal, or serve it as a tapa with ..

Herring has been a staple food source since at least 3000 B.C. There are numerous ways the fish is served and many regional recipes: eaten raw, fermented, pickled, or cured by other techniques. The fish was sometimes known as "two-eyed steak".

This is a quite soft jelly that we layer up with the sorbet and foam in a martini glass. Together the three flavors are unbelievable; very different, something you really have to taste for yourself — though some people, I know, don't like the flavor of real coconut. I have had people tell me ..

In this tart, whipped cream is stabilized with gelatin and combined with passion fruit curd.

This simple dish from eRecipe is named after the British novelist.

In Italy we traditionally serve salsa verde, our famous green sauce, with anything that is boiled — bollito misto (mixed meats), boiled chicken or ox tongue. If you go into a butcher's to buy ox tongue, they will usually sell you a little pot of green sauce to go with it. I prefer to make ..

My neighborhood market seems to have a lead on extra-small sweet potatoes whose size is ideal for this dish. But if large tubers are what you have—and no doubt they will be—cut them into long wedges or other shapes pleasing to you. Syrupy mushroom soy sauce vastly broadens the flavor of the ..

The secret to perfectly browned scallops is patience. Peterson recommends cooking in two batches. Heat the oil until it ripples in the pan. Add scallops, a few at a time, and wait for them to sizzle before adding more. If you add too many at once, the pan will lose heat and its ability to brown them ..

Most recipes disquise the taste of the crab, this one allows you to savor the true flavor of the crab. The sauce is so rich and tasty, you need something to get every last bit. So easy, so full of flavor!

The rich flavor of sea bass marries really well with basil and potatoes. When you make potato puree, it is important to use the right potato — you want ones that are not too starchy. As always, we cook them with the skin on to keep in all the flavor. Once the water comes to the boil, we turn down ..

This recipe gives you the option of using the mixed method both a sourdough starter and commercial yeast. The sourdough starter provides flavon while the yeast provides plenty of rise. If you prefen you can just use the starter Makes: one 8-cup loaf, 2 baguettes, 1 boule, or 1 bâtard

When Is It Done? The USDA recommends cooking chicken and turkey until the internal temperature of the breast meat is 170°F and the thigh meat has reached 180°F for optimal safety. But most chefs today cook the breast meat to 160°F and the thigh meat to 170°F for juicier results.

One of the best tasting cuts of Beef Steak available is the T Bone Steak. It's actually two steaks in one, the larger portion on the bone is the Strip steak, and the smaller side is the Tenderloin.

Truffle honey is perfect for meat glaze, crepe dressing, cheese, spreading over fruit or cake, or topping off ice cream and sorbet.