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This classic Southern recipe is perfect on a cold night, and simple enough to whip up when you don't feel like making anything. It's nostalgic comfort in every single bite. It's nostalgic comfort ...
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In a large saucepan, melt 4 tablespoons of the butter. Add the leeks, onions, garlic and a generous pinch each of salt and pepper and cook over moderately high heat, stirring, until softened but ...
Croutons atop a salad. A crouton (/ ˈ k r uː t ɒ n /) is a piece of toasted or fried bread, normally cubed and seasoned. Croutons are used to add texture and flavor to salads [1] —notably the Caesar salad [2] — as an accompaniment to soups and stews, [1] or eaten as a snack food. [citation needed]
Service à la française continued in Europe until the early 19th century. [ 12 ] [ 15 ] After the 19th century the entremet would become almost exclusively a sweet dish or dessert with the British custom of the "savoury" being the only remaining tradition of the savoury entremet.
Acquacotta (Italian: [ˌakkwaˈkɔtta]; lit. ' cooked water ') is a hot broth-based bread soup in Italian cuisine that was originally a peasant food. Its preparation and consumption dates back to ancient history, and it originated in the coastal area known as the Maremma, in southern Tuscany and northern Lazio. The dish was invented in part as ...
She learned how to cook from her grandmother and mother, and today she shares her passion for Italian food with millions of people, through her many restaurants throughout the U.S., her television ...
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