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First he heads to B'wiches to try the "1947" sandwich, an homage to the day after Thanksgiving which consists of grilled turkey slices topped with gravy and homemade cornbread dressing (dried cornbread mixed with celery, onions, salt, pepper, poultry seasoning, chicken stock, and plenty of Hatch Valley green chiles, first baked and then grilled ...
For a better meatless meatball, look to coastal Mexico, where you can find brighter variations made with seafood. This version is served in a tomato-y broth with lots of fresh cilantro.
In the first round, two guests, often a celebrity chef and a friend of Flay, introduce two contestants who cook for 20 minutes against each other using an ingredient chosen by Flay.
"Sunday Gravy" (braised short ribs, fried beef, veal & pork meatballs stuffed with fontina cheese, pork shoulder, pancetta and fennel sausage smothered in a red sauce made with San Marzano tomatoes, garlic, and basil, topped with broccoli rabe, served with a side of casarecce pasta). Skillet Diner: Seattle, Washington
1 cup Vegenaise or other vegan mayo; 2 clove garlic, sliced on Microplane or other grater, or finely minced; 3 tbsp lemon zest; pinch of sea salt; freshly cracked black pepper, to taste
Stir the sauce and meatballs in 3-quart saucepan and heat to a boil over medium heat. Reduce the heat to low. Cover and cook for 20 minutes or until the meatballs are heated through, stirring occasionally. Serve the sauce and meatballs over the spaghetti. Sprinkle with the cheese.
Bake for 12 minutes. Meanwhile, bring the tomato sauce to a simmer in a medium-sized pot. After 12 minutes, remove the meatballs from the oven, drain off any fat and liquids, and add the tomato sauce.
Here's the L.A. Times Food guide to all of the classics for Thanksgiving. These are timeless recipes, updated appropriately. The techniques are straightforward, the ingredient lists kept as short ...