We recommend buying “dry” scallops, which don’t have chemical additives and taste better than “wet.”
Alla barese, in the Bari style, always means this favorite preparation, made with the spicy greens called broccoli rabe or rapini in America, a little garlic, a pinch of chili pepper, and a few anchovies for the salt.
Peruvian dish prepared quinotto-style (like a risotto but with quinoa), only creamier and more indulgent thanks in part to a generous topping of cheese. You can eat it just as it is, or as a side for a stew.
The rich tomato flavor in this recipe is thanks to two sweet and tangy ingredients: tomato paste and tamarind paste.
This dish simply speaks to us—a recipe that uses traditional Korean flavors but with a preparation that is wholly American.
Fire-sizzled, perfectly crusty outside and pink inside -- there is nothing like a giant steak.
This is a classic dump-and-cook crock pot recipe.