ainsley harriots terrific sosaties, chicken or lamb can be substituted. ( suppose lean beef too). time does not include the overnight marinade
this recipe uses a biga it's a pre-fermented dough that the french call a pate fermentee. it's started with a bit of yeast, and allowed to work for several hours. the advantage of making a biga is that because it ferments for a long time, which adds flavo
while sailing the sea of cortez, with not a leaf of lettuce in sight, i came up with this recipe one night. a welcomed change from tacos and burritos! shrimp or chicken can be added to make a complete meal!
no other vegetable signals spring like asparagus. in this recipe, it makes for a rich, creamy side dish that's beyond delicious. we love it with a simple roast chicken. please note: this is an adopted recipe and i hope to make it soonest. if you make it b
my sister found this recipe in a taste of home cookbook. we both made it for our families and all the kids gobbled it up and my kids won't touch potato salad. my husband who is a potato salad fan said it is a keeper. the recipe calls for 4 cups of pota
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