There is nothing quite like reeling in one of these sport fish. They put up a hero’s fight and are beautiful breaking the surface with their long lances flailing the air. The flesh is much like halibut, dense and pink in the raw. Swordfish grills beautifully, even without marinating, though the marinade helps retain moisture. ...
The term Niçoise refers to the region of Niçe in France. Salad Niçoise and Niçoise olives are specialties of the region. There are as many recipes for this salad as there are chefs. Some prefer the classic ingredients with anchovies, green beans, new potatoes, hard boiled eggs, and olives. Others prefer tuna and capers as ...
Nothing says "comfort food" like a bowl of creamy tomato soup and a grilled cheese sandwich. ...
Leeks are giant spring onions (scallions). They must always be washed thoroughly so slice them down the middle and rinse under running water, inspecting the layers for dirt as you rinse. The leaves make an elegant terrine for brunch or canapés and the entire stock, leaves and root, make this soup stand out. Puree half ...
Don’t let the photo confuse you. This recipe is for a soup that is reminiscent of stuffed bell peppers. It is very hardy and goes down well with a Waldorf salad and cornbread. Serve it on those cold, snowy nights or rainy days when you need something to stick to your ribs. 1 lb ground round 1 ...