Of course, I don't believe this dish is Spanish at all, but rather Cajun from Louisiana. I made it quite often in the 1960s. Then - as now - in home cooking, one had to watch the cost, and rice was an...
Author: Marion Cunningham
A great side, but also a nice vegetarian dinner when made with vegetable broth and served over rice.
Author: Molly Stevens
Author: Valerie Kraus
Author: James G. Nichols
Author: Jean Thiel Kelley
Author: Ann Boulard
Baker's sugar, a favorite of pastry chefs, is also called superfine sugar. It measures the same as regular but dissolves more quickly. It's available at some supermarkets. You can also make your own by...
Author: Diane Rossen Worthington
Author: Tracey Medeiros
Author: Sal Passalacqua
Author: Kay Schlozman
Author: Tina Miller
Author: James Beard
For this recipe, the people of the Aeolian Islands use totani (flying squid). The recipe works just as well with squid found in the U.S. Since squid is often sold cleaned and in parts, be sure to get one...
Author: Bruce Aidells
Author: Julia Child
Author: Wendy Popp
Author: Daniel Boulud
Author: Jacques Pépin
Author: Gerald Colapinto
Author: Bradley Dickinson
"I used to go to central New Jersey frequently on business and always made time to stop at Eccoqui, an Italian restaurant in Bernardsville," Try any of your favorite pasta shapes with this sauce. Pappardelle...