Mushrooms are sauteed with onions and garlic. Red wine and beef broth are added and the sauce is reduced down until there is almost no liquid left. Makes a great side dish to beef recipes...also goes great...
Author: HARRY WETZEL
We usually encounter only one version of Brazil's signature dish in this country - the one from Bahia, rich and almost currylike with coconut milk and dendê oil. This lighter one, from Espírito Santo,...
Pretty much everyone loves a tender, beefy plate of short ribs. We made them even more irresistible with subtle five-spice powder and a bright root-vegetable mash.
Author: Rhoda Boone
Author: Kristin H. R. Small
Author: J. Patrick Truhn
Author: Leah Koenig
Author: Lisa Spence
Author: Sharon Lebewohl
Pelau, rice cooked with meat and vegetables, really exemplifies Trinidadian cuisine because it is an admixture of various cooking styles.
Author: Ramin Ganeshram
Author: Paul Gayler
With chicken breast, brown rice, and lean ham, this lighter take on a classic still packs in plenty of New Orleans flavor.
Author: Dianne Jefferies
Author: Lynn Hagee
A mix of wild mushrooms lends an earthy touch to this creamy classic, but it's the spice-spiked fried onions that will likely garner all the "wows."
Author: Mindy Fox
Author: Marcelle Bienvenu
Author: Matthew Reichel
Author: François Kwaku-Dongo
Author: Terrie Achacoso
Author: Ming Tsai
Author: James H. Turner IV
Author: Clifford A. Wright
Author: John Stage
This is a very delicate onion ring. My Grandmother's recipe. I have never found any to compare to hers.
Author: Jean Fritz
Author: Shelley Wiseman
Squeezing the tofu to get rid of as much water as possible primes it to soak up oil, spices, and, in a word, flavor.
Author: Chris Morocco