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New Orleans chef Michael Gulotta cooks succulent beef top round low and slow to serve the city's classic grillades with savory, cheesy grits and a luscious gravy made with the fond from the beef ...
Crock-Pot soup recipes are perfect for busy fall days. Try Ree's slow cooker chicken tortilla and broccoli cheese soups, plus chicken noodle and loaded potato.
Recipes for beef stew with bacon, mushrooms, and pearl onions; hearty beef stew; beef carbonnade; and beef goulash. Featuring an Equipment Corner covering dutch ovens and a Science Desk segment exploring how browning meat seals in juiciness.
New Orleans Kitchens: Recipes from the Big Easy's Best Restaurants. Gibbs Smith, Publisher. ISBN 978-1-4236-1001-4. 216 pages. Tucker, S. (2009). New Orleans Cuisine: Fourteen Signature Dishes and Their Histories. University Press of Mississippi. ISBN 978-1-60473-645-8. 256 pages.
How to Make Al Roker's New Orleans-Style Grilled Shrimp. Mix 3 tablespoons of chili powder and 1 tablespoon of salt in a small bowl. Rub the shrimp with the chili mixture, ensuring that some gets ...
The daiquiri (/ ˈ d aɪ k ər i, ˈ d æ k-/; Spanish: daiquirí) is a cocktail whose main ingredients are rum, citrus juice (typically lime juice), and sugar or other sweetener. The daiquiri is one of the six basic drinks listed in David A. Embury 's classic The Fine Art of Mixing Drinks , which also lists some variations.
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Jambalaya (/ ˌ dʒ æ m b ə ˈ l aɪ ə / JAM-bə-LY-ə, / ˌ dʒ ʌ m-/ JUM-) is a savory rice dish that developed in the U.S. state of Louisiana fusing together African, Spanish, and French influences, consisting mainly of meat and/or seafood, [1] and vegetables mixed with rice and spices.
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