This recipe makes enough for 12 servings of lasagna or eggplant parmigiana, 6 extra-large servings of spaghetti, and probably a dozen pizzas, calzones and stromboli. It freezes well and is always better a day or two after its made. ...
So, okay I was cleaning out the freezer and frig and dumped it all into a pot of happy mirepoix in white wine. A fillet of tilapia, a piece of salmon, a small seabass fillet, one russet potato, the dregs of some fresh herbs and tomato paste literally made this a delicious comfort dish. ...
This recipe is for my favorite brownie which is super moist and holds together when rolled into balls. You'll have to forgo the nuts in the batter though and use them on the outside. This brownie is incredibly chocolatey and the chocolate coating is thin enough to not overpower the cake's flavor. ...
This dish is a hot version of a Peruvian causa which is filled layers of seasoned mashed potato. This hot version is topped with a very simple cheese souffle, more like a meringue than a souffle. ...
By the time the pasta was cooked al dente the chicken sauce was ready and dinner was served. The preserved lemon and Spanish olives was the perfect addition for salt and tang. The chicken was moist and tender with hints of fresh sage and rosemary. ...