Search results
Results from the WOW.Com Content Network
Bolognese sauce. Bolognese sauce, [a] known in Italian as ragù alla bolognese[b] or ragù bolognese (called ragù in the city of Bologna, ragó in Bolognese dialect), is a meat-based sauce in Italian cuisine, typical of the city of Bologna. [2] It is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese.
The Food Lab: Better Home Cooking Through Science is a 2015 cookbook written by American chef J. Kenji Lopez-Alt. The book contains close to 300 savory American cuisine recipes. [3][4] The Food Lab expands on Lopez-Alt's "The Food Lab" column on the Serious Eats blog. [3] Lopez-Alt uses the scientific method in the cookbook to improve popular ...
Marinara sauce: a quick-cooking, sometimes spicy tomato sauce without meat served on pasta. Salsa al pomodoro is the usual Italian name. Bolognese sauce: a meat-based sauce originating from Bologna, Italy Sunday sauce: a meat-infused tomato sauce commonly made on Sundays and special occasions; derived from the Italian ragù napoletano.
Heat olive oil in a large saucepan over medium-high heat. Add carrot, celery, and onion; cook for two minutes. Add beef and pork; cook, stirring occasionally, until meat is nicely browned, 15 to ...
Cacciatora – refers to a meal prepared "hunter-style" with onions, herbs, usually tomatoes, often bell peppers and sometimes wine. Caldume. Capocollo. Cappello del prete (or tricorno) Capra alla neretese, capra e fagioli. Capretto al forno. Carne cruda all'albese. Carne pizzaiola. Carne salada e fasoi.
Spaghetti alla puttanesca (Italian: [spaˈɡetti alla puttaˈneska]) is a pasta dish invented in Naples in the mid-20th century and made typically with tomatoes, olives, capers, anchovies, garlic, peperoncino, extra virgin olive oil, and salt. [ 1 ][ 2 ]
Harold McGee. Harold James McGee (born October 3, 1951) is an American author who writes about the chemistry and history of food science and cooking. He is best known for his seminal book On Food and Cooking: The Science and Lore of the Kitchen, first published in 1984 [3] and revised in 2004. [5][6][7][8] Harold McGee tastes surstromming ...
The Food Lab From a longer title : This is a redirect from a title that is a complete, more complete or longer version of the topic's name. It leads to the title in accordance with the naming conventions for common names and can help writing and searches.