- Condiments, etc
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Dec 7th, 2010
Some people call me Lis. Don't know why
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Submitted Recipes (18)
Posted on: Dec 9th, 2010
You're going to love this delicious recipe from the Cooks kitchen. Don't forget, we have hundreds more recipes, and new ones are added every day. So, whether you are looking for an easy meal or a show-off supper, keep checking in with Recipe Search for up-to-the-minute ideas and ..
Posted on: Jan 5th, 2011
Like so many fancy-sounding French specialties, this dish gets its identity from a relatively small component - the garnish typical of most things served at la bourguignonne: glazed pearl onions, mushrooms, and little strips of lightly crisped bacon, known as lardoons. Also, unlike Irish Beef Stew ..
Posted on: Dec 17th, 2010
It is best to choose salmon that is cut from the thickest part of the fish, so filets will remain more moist when cooked. If you want to remove the bones from the salmon rub your fingers over the salmon to find the line of bones. Remove each bone with your fingers, tweezers, or pliers.
Posted on: Nov 9th, 2010
These little parcels, wrapped in their string, look exceptionally inviting. Both fillings are hearty and they go with the sweet-and-sour tomato sauce. For cabbage, try to find Savoy—the one with crinkly leaves that look like majolica—it’s sweet and gorgeous. The dish is vegan if the filling ..
Posted on: Dec 16th, 2010
Salmon is one of the healthiest foods you can eat. It's bursting with omega-3 fatty acids, protein, vitamins, and minerals. It may help reduce the chance of developing heart disease and Alzheimers. In fact, the American Heart Association recommends eating some type of fatty fish at least twice ..
Posted on: Dec 7th, 2010
Besides its use for a linzertorte, linzer pastry dough can also be used to make cookies - one restaurant in Paris saves the tiny raspberry seeds left in the strainer used for making coulis, cooks the seeds with a little sugar; and spreads the mixture over a sheet of linzer dough. Another sheet is ..
Posted on: Dec 6th, 2010
This is a spring risotto — for when the nettles are growing everywhere. Food for free. Just remember to handle the nettles with gloves, or avoid touching the stalks, which are the part with the sting. In the restaurant, we garnish this risotto with deep—fried nettle leaves.
Posted on: Nov 5th, 2010
Thai basil, with its warm, spicy overtones and beautiful purple-edged leaves, is the one to use here, but any other variety will work too. Use whatever variety you have and keep this dish in mind for when you do find Thai basil at your market. An off-dry Riesling, such as a German Kabinett, would be ..
Posted on: Nov 11th, 2010
If you make a let of stir-fries, keep some of this stock to have on hand to replace the 1/2 cup or so of chicken stock that is usually called for in stir-fries. It will keep, refrigerated, for at least a week. If you don't use it that quickly, make half the quantity or plan to freeze what you ..
Posted on: Oct 21st, 2010
Today many of the best barbecue restaurants stake their reputations on pork. In places like Memphis and Kansas City, ribs rule. In the Carolinas and other parts of the South, pulled pork is the specialty. You will find barbecued or grilled pork dishes in just about every great restaurant in America. ..
Posted on: Nov 29th, 2010
Bresaola of beef is another of our Lombardia specialities from the Valtellina valley. It is raw filet that has been salted, marinated in wine and herbs, and then air—dried to give it a lovely, delicate flavor. It is sliced very thin to serve as an antipasto, traditionally with oil, lemon juice and ..
Posted on: Dec 21st, 2010
When making vegetable broth, cut the vegetables uniformly so they look attractive, or cut them into julienne. The bright tangle of vegetables on tap of the seafood makes an attractive garnish. The time·consuming part of this dish— the julienned vegetables and the broth — can be done ahead of ..
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