- Condiments, etc
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Dec 7th, 2010
My friends call me Mouse and I like cheese
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Posted on: Dec 17th, 2010
Most bakers make chocolate chip cookies with the chocolate chips sold at the supermarket. To take your cokies up a notch, chop a piece af high-quality bittersweet chocolate. This recipe contains mare butter and walnuts than the classic; it has gotten rave reviews.
Posted on: Dec 6th, 2010
Cream cheese pastry dough creates a delicious counterpoint to cookedfruit. Use it to line tarts or pies made with cooked berries, or tarts filled with lemon or otherfruit curds. This dough is made in the same way as the basic pie and tart pastry dough, except that the butter is augmented with cream ..
Posted on: Dec 22nd, 2010
This soup calls for a whole cup of cream to balance the flavor of cauliflower, which can be a bit aggressive if not tempered. If you like, reserve a handful of tiny cauliflower ’flowers,” boil them for a minute or two, drain, and use to garnish the soup.
Posted on: Dec 13th, 2010
The traditional way to cook fish and chips is to deep-fry the potato chips twice, and to batter and deep-fry the fish. This baked version of the popular take-out option and all-time family favorite has all the taste of the deep-fried traditional recipe but with much less total and saturated fat.
Posted on: Nov 30th, 2010
This is Federico Turri's fantastic foolproof focaccia, ready to bake in just over an hour. The dough is very soft, like a sponge, so that when you brush it with good extra virgin olive oil, it absorbs it. If you like, you can replace 1/3 cup of the quantity of flour with chestnut, chickpea ..
Posted on: Dec 22nd, 2010
You can skip the poached eggs and leave this Spanish soup lean (known as sopa de ajo), which makes it almost a tonic, but there is something about the egg yolks melting into the broth that makes the whole concoction especially satisfying. This version contains a lot of fresh marjoram, but a more ..
Posted on: Oct 28th, 2010
Use the good oil. Vegetables need oil to prevent sticking and burning. Neutral oils like canola oil will do the job fine, but an extra virgin olive oil provides the added benefit of improving the flavor of virtually every vegetable. Brush on just enough to coat each side thoroughly but not so much ..
Posted on: Oct 22nd, 2010
You will find barbecued or grilled pork dishes in just about every great restaurant in America. The reason goes beyond patriotism. Pork just tastes great on the grill. It is inherently juicy and tender but, of course, not every cut of pork should be grilled the same way. As with any meat, the method ..
Posted on: Dec 3rd, 2010
This, for me, is the equivalent of chicken needle soup fer Jewish people — full of restorative powers. I first made it when I worked with Corrado Sironi at Il Passatore in Varese, and I always knew when the time had come to make it, because I would ride to the restaurant in the morning on my ..
Posted on: Dec 8th, 2010
I really think of this dish as my own — it is based on a traditional pasta but has a twist that comes from ideas I had when I was working in Paris, and has been perfected at Locanda. I love it; but it is a dish that has to be made in springtime, when the young fava beans are in season and are ..
Posted on: Dec 20th, 2010
This Spanish dish also works well with other whole fish, such as snapper or trout.
Posted on: Dec 21st, 2010
The garfish looks a lot like a dart, its streamlined body finishing at a sharp pointed bill that is really an extension of the lower jaw. Depending on the species, this pointed bill can be short, as in the case of the snubnose, or long, like that of the sea garfish.
Posted on: Nov 10th, 2010
Any frittata can be made thin and tucked into a sandwich, but these herb-flecked omelets, tucked into whole wheat pita breads with arugula, are appealing in the spring, when the first delicious eggs, the first fresh herbs, and arugula are coming into the farmers’ market. For accompaniments, you ..
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