Many Argentine cooks keep a jar of homemade chimichurri sauce in the fridge (it keeps for several weeks) to either marinate or season cooked meats throughout the week
Sally relates to beans like no one else I know. I am convinced her last wish will be for a bowl of beans. She's somehow even trained her kids to crave them. She claims, "This recipe is my midweek savior, the kids scarf it directly from the pan."
Salt-roast a fish and keep all the pristine flavor and juiciness. The surface is a tad salty, but nearly all the meat is perfect. Testimonials for this technique go back to ancient Rome.
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