i really did make up this recipe on my own, with the help of an italian lady through emails. the mingling of the oil/spices is the key. we were really into once a month cooking for awhile and this sauce is/was a hit.
i found this in the october 2007 edition of cooking light. the description says, "rich salmon, coated in almond meal, acquires a toasted flavor reminiscent of browned butter. serve with broccoli rabe, orzo pasta, and pinot noir." it is true about the b
this recipe is a very old one, and a treasured memory of my great aunt kathleen. they are so good! store them in a tupperware container, and they last for 2 weeks or more, but they won't, because you'll be into them until they are gone... guaranteed
when i don't have the time or inclination to look up a recipe this is the salad dressing i make. i always have all the ingredients and i can change it up to match what i've put in the salad. i keep this in the fridge for up to a week and just bring it to
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