-
Sun, Oct 18, 2009 2:23 PM
Baking in small packages of parchment, what the French call en papillote, is sometimes translated as 'oven steaming,' and it does combine some of the best qualities of steaming with the ease of baking.
-
Sun, Oct 18, 2009 2:23 PM
Fragrant with soy sauce, wine, and spices, with a beautiful mahogany sheen to the skin, it’s simply one of the world’s most delicious ways to serve chicken, hot or cold or anywhere in between.
ADVERTISEMENT
GREAT BEER. GREAT RESPONSIBILITY
-
Sun, Oct 18, 2009 10:54 AM
Like prime rib roast beef or the rib end of a pork loin, cuts to which it is anatomically identical, rack of lamb provides the perfect combination of tenderness and flavor, making it ideal for cooking by dry heat.
-
Sun, Oct 18, 2009 10:31 AM
Confit is a French term for meats and poultry seasoned with salt, simmered slowly in their own fat, and stored in the same fat.
-
Sun, Oct 18, 2009 10:21 AM
An intensely flavored, dry-cured ham like Spanish serrano, Italian prosciutto or American Smithfield goes wonderfully with the sweet taste of shellfish. Here it combines with garlicky bread crumbs as a stuffing for squid.
-
Sun, Oct 18, 2009 10:12 AM
Cassoulet is one of those traditional dishes that arouses strong opinions about what it should or should not contain. So ultimately, it's for you to decide what liberties you want to take.
-
Sun, Oct 18, 2009 10:08 AM
Is this Spanish standard a flat omelet with as many potatoes as it can hold, or a potato cake bound with egg? It really doesn’t matter; it's delicious either way.
-
Sun, Oct 18, 2009 10:02 AM
Bacalao, bacalhau, or baccalá, as salt cod is known in Spanish, Portuguese, and Italian respectively, remains a favorite traditional food in many Mediterranean countries.
-
Sun, Oct 18, 2009 9:50 AM
Not quite pizza, but probably an ancestor. Either way, it's delicious.
-
Sun, Oct 18, 2009 9:45 AM
One of the most basic shellfish tapas -- and one of the best -- is large shrimp sautéed in garlicky olive oil with a touch of hot red pepper.
-
Fri, Oct 16, 2009 4:37 PM
This dish is equally good with other wild Pacific salmon, including coho, sockeye, and top-quality chum, or 'silver-bright.'
-
Fri, Oct 16, 2009 4:37 PM
It's the classic street food, bought from a storefront taqueria — or more often, a cart or truck — and eaten on the spot. (Bonus: recipes for carnitas & salsa cruda!)
-
Fri, Oct 16, 2009 4:37 PM
In Spanish-speaking countries, folded over meat pies are generally called empanadas, which simply means something in a crust and can also refer to sweet turnovers.
-
Fri, Oct 16, 2009 4:37 PM
Nothing could be simpler--heat up a skillet, throw in a tortilla, grate or slice some cheese, add a spoonful of salsa, fold, and toast.
-
Fri, Oct 16, 2009 4:37 PM
This rib-sticking potato dish with its creamy, chile-spiked sauce strikes me as the Andean equivalent of Alpine fondue or raclette.
