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Scooped by
Miguel Cizeron
onto À Catanada na Cozinha Magazine |
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In traditional ratatouille, vegetables simmer together until they're falling-apart tender. Here, Melissa Clark cooks them quickly in batches, so they retain their flavor and texture.
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The luscious broth for these plump mussels is creamy, tangy and lightly scented with fresh marjoram.
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Entertaining expert, Jenny Steffens Hobick, brings you a blog and website devoted to the glories of entertaining, recipes, weddings and everyday occasions.
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There are times when I feel my culinary life has been taken over by a certain fruit or flavor. When every market stall, my kitchen table and even my brain is immersed in a single-minded symphony of...
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This recipe is a little out of the ordinary for us, since 1. it includes seafood, of which there are only 5 other recipes on our site 2. it's not terribly
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This quick and healthy salad is made with fresh broccoli, seedless green grapes, toasted pine nuts and a tangy yogurt-based mustard and honey dressing.
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Cookbook author Nancy Verde Barr created this winning combination of pork with prosciutto, arugula and balsamic vinegar.
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Light, flaky pastry topped with milky mozzarella and sweet, roasted tomatoes topped with fresh basil.
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A few weeks ago, me and my friend drove down to Austin to attend an event for which the proceeds went to a great organization called Blood Water Mission. The group works to fight against the HIV/AI... |
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This recipe for Smoked Paprika and Garlic Shrimp Skewers has a nice bit of heat, and goes perfect with a confetti of radish to cool down your mouth a bit!
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Hoy os traigo un arroz diferente: al mezclarse con huevos casi al final de la cocción, se convierte en un arroz meloso y con una costra crujiente…merece la pena probarlo!
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In coastal Provence, cooks use the freshest seafood for this stew, which is enriched at the last minute with a creamy aioli.
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This savory pumpkin hummus is the perfect appetizer and snack to curb that midday hunger-pang.
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Alexandra Guarnaschelli's mother, Maria, the legendary cookbook editor at W.W. Norton, made a version of this lightly spicy dish when Guarnaschelli was a kid. Alex has adapted the recipe by adding red wine.
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Autumn. A season built on nostalgia and near-magical moments from our childhood. Family gatherings, crimson leaves floating end over end, dropping temperatures and layers of clothing, early dusk hours and comfort food.
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I cook a lot (obviously!), but can be a bit of a slacker when it comes to side dishes. Normally, I just throw some greens in a bowl, toss a little oil and vinegar their way, and call it a day. It...
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Consider this sweet and crunchy Roasted Pear Crumble a free-form fruit crisp. Be warned: the nutty oat topping is addictive.
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I think a lot of health buffs out there would be shouting at this very moment, I know a lot of people would say this is way too fatty food why do I make something like this. Well please listen to m... |
