- Condiments, etc
- Main Dish
- Side Dishes
Dec 7th, 2010
You thought I was from Texas, didn't you?
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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.
Posted on: Dec 21st, 2010
A ciabatta, "slipper" in Italian, is rather flat and full of holes. The trick to creating the holes is to use a very wet starter, called a poolish, which allows for a very slow fermentation, and to avoid punching down the dough after its first rise. Because of its wetness, ciabatta dough ..
Posted on: Dec 3rd, 2010
You can use any combination of cake layers and fillings to make a multilayered cake and then cover it with rolled fondant, but a sponge cake such as a genoise is ideal. Fill, frost, and refrigerate a 9-inch round cake about 5 inches high. Half of the recipe for rolled fondant is sufficient for a ..
Posted on: Nov 3rd, 2010
I'm hopeless when it comes to making gnocchi, but if you're not, homemade will be the best. However, if gnocchi is a challenge for you, in its place, use store-bought, or ricotta ravioli, mushroom tortellini, or wide Hat egg noodles. Vegans will want to use dried pasta and omit any cheese. ..
Posted on: Nov 24th, 2010
You can make elegant rectangular cakes very simply by cutting a sheet cake into rectangles and stacking them. Because a rectangular cake is very easy to trim around the edges, it is easy to make the cake even and professional looking. Here, several techniques are used to flavor the cake orange. The ..
Posted on: Nov 30th, 2010
Bagna caoda (anchovy sauce) is a very typical sauce in the north of Italy. Not everyone likes anchovies, l know (in which case, serve the pizzette without the sauce), but, if you do, you can make up bigger quantities of it and store it in a squeeze bottle in the fridge, then just shake it up before ..
Posted on: Jan 5th, 2011
Beans are best simply boiled and, if being served hot, lightly buttered or flavored with extra virgin olive oil. A nice variation is to toss the hot beans with herb butters, such as parsley butter or chervil or chive butter. Virtually any dried bean will work for this recipe. Part of the fun of ..
Posted on: Dec 17th, 2010
This stunning monkfish recipe will wow your friends and family and it's quite Easy to make.
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: Oct 27th, 2010
I have had some of my best meals at the beach, and I don’t mean in posh dining rooms with ocean views. I mean literally on the beach ...sitting at a plastic table under an awning while a couple cooks worked nearby on a hot grill. Back home I made attempts to recreate these meals and, to be honest, ..
Posted on: Nov 5th, 2010
This method allows you to make individual souffles hours before you intend to serve them by baking them in a water bath and then reheating them. They will sink after their first baking and look practically hopeless, but once you pour a little cream over the top and send them back to the oven for ..
Posted on: Jan 7th, 2011
Thejuxtapasitian of the hot, savary flavor of mustard with the gentle sweetness of part makes the perfect contrast to the forthright flavor of kidneys. It is worth experimenting with herbs, such as marjaram, aregana, or sage, either sprinkled an the meat ar added to the sauce. Makes 4 main-course ..
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