This is a combination of my mother's eggplant Parmigiana and a French tian.
Chicken Marsala is one of those dishes that's found on just about every Italian restaurant menu, but the dish is usually swimming in butter. So I've lightened it up.
Most butchers will remove the backbone for you.
Catfish's slightly sweet flavor is a great foil for some spice and this blackening spice definitely has a kick.
Fried shrimp, coated with puffy Japanese panko crumbs? One of the world's great crunchy treats, to be sure!
Spoon the hot foaming butter over the fillets until the inside of the fish begins to flake, the exterior has turned evenly golden, and the butter has browned.
Freshwater fish with butter, pine nuts, tangerine peel and capers.
Serve with instructions for squeezing the chunks of softened lemon over the fish.
Serve with plantains, refried beans, and red onion escabeche.
There are two steps in the braising process: the tasty browning and the tender cooking.
This Thanksgiving Adam Rapoport, editor in chief of Bon Appetit, is taking a stand against pumpkin pie. "I don't want to eat it," he says. "I'm done with pumpkin pie."
“Inspiration never strikes between 6 and 8 p.m. when everyone is hungry and you have to eat.” Ronna Welsh
“Inspiration never strikes between 6 and 8 p.m. when everyone is hungry and you have to eat.”