we love this on sandwiches. i invented this recipe due to my dislike of mayonnaise and anchovies which are used in traditional remoulade recipes.
i took several recipes that i liked - but they weren't quite right, so this is the end result. this has no soup, no heavy breading, no cheese, no tomatoes, no bacon and no cream. it uses a pork loin, which i love to buy vs. individual pork chops, because
i love alfredo and wanted an easy recipe that my 7 yr old daughter could make. the key for me was letting her chose the type of pasta to use. when she made this recipe, she chose penne and rotoni. this is a recipe everyone can enjoy and anyone can make in
due to health concerns about raw eggs, i've forgone eggnog for a number of years ... until i came across this recipe. the mixture is cooked so no danger from raw eggs. it's delicious! i usually keep some separate without rum for either kids or those wh
this tastes like something i once had at olive garden, except i think they made it with fresh tomatoes. that limits it to a seasonal dish, since winter tomatoes, frankly, stink. since this recipe uses canned tomatoes, you can feel gourmet at anytime. it g
these are amazing! you would not believe that there are only 3 ingredients in the dough. my great-grandma used to make these every sunday. the dough has a delicate cheese taste and the filling is nice and tart. they also have a beautiful presentation! i'v
this dish is rich and not salty at all. bacalao is delicious when made into fritters, coated with bread crumbs and deep-fried, or served stuffed into a roasted sweet pepper. angela tamura, zuzu’s chef, prepares it more simply, accompanying it with a crisp
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