Paella Valeciana from The Rice Book by Sri Owen
In July 1991 I had lunch at El Delfin, a restaurant facing the sea at Malva Rosa, just outside Valencia. You eat in a large, […]
In July 1991 I had lunch at El Delfin, a restaurant facing the sea at Malva Rosa, just outside Valencia. You eat in a large, […]
Serves 6Preparation: 30 minutes (marinade) plus 30 minutesCooking: 4 hoursThe marinade should be prepared at least 4 hours in advance, the day before if possible.At […]
A properly made ragu clinging to the folds of home-made noodles is one of the most satisfying experiences accessible to the sense of taste. It […]
Salmon with ginger, lime and mushrooms Stephanie Alexander October 18, 2011 Photo: Marina Oliphant Cooking time Ready in 20-40 minutes Difficulty Medium With kitchen […]
Hot Date Ice Cream Sundaes This is our banana-enriched version of the Hot Date sundae, served at Poppy restaurant in Seattle. Add a shot of […]
Photo by: Photo: Iain Bagwell; Styling: Karen Shinto Japonica Ice Cream Sundaes For this gorgeous combination of green tea ice cream and ripe red plums […]
Photo by: Photo: Iain Bagwell; Styling: Randy Mon Grilled Flank Steak, Onion, and Peppers Steve Freidkin, the chef at Texaz Grill in Phoenix, shared this […]
Photo by: Photo: Annabelle Breakey; Styling: Karen Shinto Grilled Chicken Bánh Mì The classic Vietnamese sandwich has lots of variations, but our favorites, like this […]
EASY HOMEMADE YOGURT By Margo True, Sunset Food Editor Fresh yogurt. (I used a clay pot because I like the faintly cool, earthy taste […]
Assembly: Cook the broccoli first, then the rice pilaf, then the salmon. Put rice and broccoli an a plate, then top with salmon.Salmon recipe from […]
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