the secret to the sparkling flavor of these delicately crumbed muffins is the strips of lemon zest finely ground into the sugar. enjoy the muffins warm right from the oven. this is my gluten-free version of the original recipe, from eatingwell magazine, july/august 2007.
goodfood magazine, 04/2009 edition, is where i found this recipe. i imagine everyone has at least one version of this meal - so i'm just adding mine one of the biggest advantages is that it tastes better the second day!. of course i like mine the best!:)
from the old delmonico's restaurant. that's the old classic delmonico's, before it became emeril's delmonico. i have no idea if this dish or anything like it is still on the menu, but it's most certainly worth making at home ... a creole classic!
this is a recipe i came up with after having leftover roast and gravy. i often use meat from leftover roast, but of course, you don't have to. it just makes it a little quicker to put together if you do! so substitute as you feel necessary with whatever b
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