this is our favorite of many wonderful burger recipes found in "burger meisters", a cookbook put together by marcel desaulniers. if you like this or prefer burgers with other types of meats (fish, rabbit, turkey...) you may want to check out the recipe bo
the breading does not get crispy, rather it combines with the apricot mixture and forms a lovely, soft coating. i like using lots of lemons, but it's a matter of personal preference. for the preserves, i used apricot/orange conserve #116457, which also co
my aunt emma made the best bread pudding i've ever had. she passed away about 5 years ago and i just ran across a copy of her recipe in my recipe box. thought i'd share it with you. the brown sugar melts as it bakes on top so it kind of has a caramelized
ms. gutierrez writes: "this is perhaps the most popular avocado sauce used by taco truck vendors in mexico. a little sour and very creamy, it's used to top everything from totopos (fried tortilla chips) to tacos and chilaquiles. the acidity of the tomatil
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