mobi, epub |eng | 0101-01-01 | Author:James Beard

* * * Omelet Fillings Grated cheese (2 to 3 tablespoons) should be added just before the eggs are set, so it can melt. Herbs, such as finely chopped chives, ...

mobi, pdf |eng | 0101-01-01 | Author:Vita Oretta Zanini De

The artisans of Secinaro and Pretoro, in the provinces of L'Aquila and Chieti, were specialists in making this utensil. Its ancestor is lu rentrocelo, which was o n c e ...

mobi, epub, pdf |eng | 2011-10-18 | Author:Jennifer Reese

APPLESAUCE Commercial applesauce is a hospital staple, good for people who are sick or toothless. Aromatic and spicy, homemade applesauce is like pie without crust. Make it or buy it? ...

epub |eng | 1973-01-01 | Author:Donald J. Sobol [Sobol, Donald J.]

He was drinking at the water fountain when he glimpsed two pair of bare feet disappearing up the stairs. “What were the Stetson boys doing at the parking lot?” asked ...

epub |eng | 2007-03-24 | Author:Bruce Weinstein [Bruce Weinstein and Mark Scarbrough]

One 8-ounce jar grape leaves, drained and rinsed 1 small lemon, sliced into paper-thin rings, preferably with a mandoline One 2½-to 3-pound snapper of any variety: black, striped, or spotted ...

epub, mobi |eng | 0101-01-01 | Author:Ken Oster [Oster, Ken]

SMOKED BACON AND OTHER CUTS The initial process to smoke bacon begins with curing the meat. Home-cured bacon often has a saltier flavor than bacon purchased in the grocery store ...

epub |eng | 2012-05-14 | Author:Katz, Sandor Ellix [Katz, Sandor Ellix]

Poi Poi is a Hawaiian ferment of taro (Colocasia esculenta) mashed into a gluey purple paste. Taro is central and sacred to the native people of Hawai’i, who call it ...

epub |eng | 2011-04-06 | Author:Robin Donovan

Split rolls and toast them until golden brown. While rolls are still hot, place the cheese on the bottom halves, dividing evenly. Spoon the salsa on top of the cheese, ...

mobi, pdf |eng | 2011-05-01 | Author:Robin Donovan; Juliana Gallin; Joanne Weir

Adapted from a tattered old Italian cookbook, “THE Sandwich” was given its nickname by the envious co-workers who used to watch it baking in the toaster oven at one of ...

epub, mobi, pdf | | 2010-10-25 | Author:Harold McGee [McGee, Harold]

To obtain a crisp skin: Start with a kosher or halal bird or one labeled “air-chilled,” which is not soaked in water during processing. Predry the skin by cleaning the ...

mobi, epub |eng | 2010-07-20 | Author:Dale DeGroff

INGREDIENTS 1½ ounces base liquor 1 ounce simple syrup ¾ ounce fresh-squeezed lemon juice ¼ ounce egg white, optional Cherry, for garnish Orange or lemon slice, for garnish Combine the ...

epub, mobi, pdf | | 2007-12-31 | Author:Chad Ward [Ward, Chad]

RONDELLES AND BIAS CUTS Rondelles* (rahn-DELZ) or rounds are about as easy as it gets. Peel a carrot, parsnip, or other cylindrical vegetable and slice across at regular intervals. The ...

epub |eng | 2012-02-22 | Author:Mark Bittman

Variations Roasted Chicken Wings with Spicy Soy Glaze: Skip the blue cheese dressing, hot sauce, and melted butter. Replace the vinegar with lemon juice. When you make the glazing sauce ...

epub, mobi |eng | 2011-09-12 | Author:Jennifer McLagan [McLagan, Jennifer]

Alternatives: Veal heart, lamb heart, whole poultry hearts, gizzards, or liver slices, but only marinate liver 3 to 4 hours Heart Burgers * * * My husband came up with ...

epub |eng | 2011-10-31 | Author:Marc Vetri [Vetri, Marc]

Fennel Salami Fennel SALAMI I like my salami very young. I only age them for about six weeks. But you could age them even less. Do an experiment: when you ...