VEAL SCALOPPINE
VEAL IS EXPENSIVE, WEIGHING HEAVILY ON BOTH THE POCKETBOOK AND ONE’S CONSCIENCE.
More DetailsVEAL IS EXPENSIVE, WEIGHING HEAVILY ON BOTH THE POCKETBOOK AND ONE’S CONSCIENCE.
More DetailsWHO DOESN’T LOVE POULET A L’ESTRAGON, THAT SEDUCTIVE COMBINATION OF CHICKEN, TARRAGON, ONIONS AND CREAM?
More DetailsA LOT OF PEOPLE LOVED THE RECIPE FOR CHICKEN, PEPPERS AND ONIONS I POSTED A FEW WEEKS AGO.
More DetailsONCE A YEAR WHEN THE TOMATOES ARE AT THEIR PEAK, I BUY A CASE (ABOUT 15 LBS) AND TURN THEM INTO TOMATO PULP, WHICH IS LIKE THICK TOMATO [Read More]
More DetailsTHE GENIUS OF MARCELLA HAZAN IS THAT SOME OF HER MOST FLAVORFUL RECIPES ARE ALSO THE EASIEST TO MAKE.
More DetailsI ADAPTED THIS FROM PAULA WOLFERT’S “MEDITERRANEAN COOKING”, WHERE IT’S CALLED GAMBAS AL AJILLO.
More DetailsTHERE ARE A MYRIAD OF RECIPES FOR GAZPACHO. SOME USE BREAD AS A THICKENER; OTHERS, ALMONDS.
More DetailsTHIS IS MY VERSION OF SAM SIFTON’S VERSION OF A FRANCIS MALLMANN’S RECIPE FOR PORK SHOULDER (BUTT) WHERE THE PORK IS POUNDED TO THE THICKNESS OF A RIBEYE,
More DetailsTHIS PAN-COOKED CHICKEN DISH IS BOTH SIMPLE TO MAKE AND COMPLEX IN FLAVOR.
More DetailsTHE MARKETS ARE OVERFLOWING WITH RIPE HEIRLOOM TOMATOES. I FIND MYSELF MAKING SOMETHING WITH TOMATOES EVERY DAY,
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