Author: Ian Knauer
The secret to garlic bread that's neither too greasy nor too dry is having the correct proportion of butter to bread, so we give specific dimensions for the Italian loaf. If yours is a different size,...
Author: Gina Marie Miraglia Eriquez
Author: Ruth Cousineau
Author: Paul Grimes
Fegato alla Veneziana. The keys to success with this classic Venetian dish are to slice the liver and onions very thin and to work rapidly to avoid overcooking. A nice accompaniment is soft polenta.
An easy Coconut Rice Pudding recipe
Mixed Green Salad with Tarragon Vinaigrette
Spicy Cucumber-Avocado Soup
Panna cotta, a molded chilled dessert popular throughout Italy, is easy to make and can be prepared in advance. It looks and tastes wonderful with ripe red fruits such as raspberries, strawberries, or...
Author: Lillian Chou
Author: Ruth Cousineau
Plank cooking is a Native American technique that imparts a subtle smoky flavor to fish, meat, poultry, and vegetables. It is recommended to use a plank of untreated Western red cedar made specifically...