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This simple meat sauce will persuade you to ditch the jarred stuff for good.
cooking.nytimes.com
Potatoes aren't usually associated with Provençal cooking, but every French region must have its gratin: sliced potatoes baked into a delicious mass that is the perfect side dish for roasts The binder can be milk, broth, cream or, as in this case, the natural juices of vegetables like tomatoes and onions With less liquid, this gratin is more foolproof than most
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This Scotch eggs recipe deep-fries boiled eggs coated with Mexican chorizo and crushed tortilla chips, then tops them with avocado crema.
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A classic Cuba Libre rum and Coke cocktail, made with rum, Coca-Cola, and a touch of lime.
Ingredients: rum, coca cola
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The large-size Israeli pearl couscous is perfect for soaking up sauce and has enough flavor to enhance any protein. Serve under fish, chicken, beef, or vegetarian proteins.
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Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce — and it's made with basic pantry ingredients All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe Use a skillet instead of the usual saucepan: the water evaporates quickly, so the tomatoes are just cooked through as the sauce becomes thick
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The distinctive flavor of Gorgonzola cheese asserts itself boldly in a creamy dressing tossed with leaf lettuce, walnuts, and diced avocado.
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Inexpensive to make, and fully authentic, this menudo will have your Latin lovers swooning! This recipe uses a combination of chiles to deliver its trademark red color, and packs a mildly spicy punch. And it is really quite easy to make - my husband absolutely devoured it the first time I made it.
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Grilled chicken with a spicy chipotle-ancho chile pepper marinade is a copycat version of the restaurant chain Chipotle®'s chicken.