Author: Ruth Cousineau
Pelau, rice cooked with meat and vegetables, really exemplifies Trinidadian cuisine because it is an admixture of various cooking styles.
Author: Ramin Ganeshram
Author: Andrew Weil, M.D.
Hearty ingredients load this quick Italian dinner with spicy, cheesy flavor.
Author: Steven Raichlen
Author: Andrea Albin
The quantity of meat you'll have in your finished ham stock will vary depending on whether you use shanks or hocks. Although shanks from the butcher yield more meat, they are not as widely available as...
Author: Mary Cech
Author: Elizabeth Karmel
Author: Michael Psilakis
Author: Ruth Cousineau
Beef, veal, and pork bones are hard to come by, so ask your butcher to save any he removes for you. Take them home and freeze them for later use in stock. These days, the scarcest of beef products has...
Author: Stanley Lobel
This Thai-style seafood curry gets its creaminess from coconut milk and warming, punchy notes from green curry paste.
Author: Jeanne Thiel Kelley
Author: John Jones
Author: Roberto Santibañez
Author: Rick Rodgers
Author: Anton Nocito
Author: Gina Marie Miraglia Eriquez
This is my standard duck or goose stock. It is the stock that I call for in the recipes in this book. In other words, you need to make lots. Every time you get a carcass, save it for stock. If you dont...
Author: Hank Shaw