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Try these recipes for steak, pasta, dessert and more — and, of course, feel free to sip on a glass as you cook. 22 wine-infused recipes — from pasta to cake — in honor of National Drink Wine Day
Ragù, an Italian meat-based sauce with numerous variations Barese ragù, an Italian sauce containing pork and lamb [10] Bolognese, an Italian ground beef, veal or pork sauce typically served over pasta [11] Neapolitan ragù, an Italian meat sauce [12] Ragù alla salsiccia, an Italian sausage-based sauce [13] Saltsa kima, a Greek topping for ...
Cioppino is traditionally made from the catch of the day, which in San Francisco is typically a combination of dungeness crab, clams, shrimp, scallops, squid, mussels and fish, all sourced from the Pacific. The seafood is then combined with fresh tomatoes in a wine sauce. The dish can be served with toasted bread, either local sourdough or ...
Legal Sea Foods is an American restaurant chain [5] of casual-dining seafood restaurants primarily located in the Northeastern United States.. The current company headquarters is located in the South Boston Seaport District.
Moules parquées: A dish, probably originating in Brussels, of raw mussels on the half-shell, served with a lemon-mustard sauce. Moules à la bière: Mussels cooked in a sauce containing beer instead of white wine. [10] Moules à l'ail: Mussels cooked with sliced or minced garlic. [2]
Spaghetti alle vongole (Italian: [spaˈɡetti alle ˈvoŋɡole]; lit. ' spaghetti with clams ') is a pasta dish consisting of spaghetti cooked with fresh clams, originating in the coastal regions of southern Italy, particularly the city of Naples, in Campania.
Note that the common names of edible bivalves can be misleading, in that not all species known as "cockles" "oysters", "mussels", etc., are closely related. Ark clams , including: Blood cockle; Senilia senilis; Many species of true mussels, family Mytilidae, including: Blue mussels. Blue mussel; California mussel; Mediterranean mussel; Mytilus ...
Garum is a fermented fish sauce that was used as a condiment [1] in the cuisines of Phoenicia, [2] ancient Greece, Rome, [3] Carthage and later Byzantium. Liquamen is a similar preparation, and at times they were synonymous.