Chef Estados Unidos
Receta evaluado por John Spottiswood (Page 4)
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Fish Stew with Chipotle AioliThis fish stew is boldly flavored with the staples of great california/italian cooking: garlic, tomatoes, fennel, anchovies, and red wine. We've… |
Diciembre de 2008
Intermedio |
3 votos
6273 views
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Cranberry Yogurt RelishA delicious relish that has combination of tartness and sweetness which is perfect for any get together holiday gatherings. |
Octubre de 2008
Intermedio |
92 votos
21112 views
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Blueberry-Peach CobblerThis makes a wonderful mid-late summer treat when fresh peaches and nectarines are in abundance. You can substitute nectarines, apricots, Pluots,… |
Septiembre de 2008
Intermedio |
3 votos
6365 views
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Rabbit Mixed GrillRabbit is eate all over Italy, but it is a specialty of the island of Ischia, which lies just off the coast of Campania. Rabbits once ran wild… |
Agosto de 2008
Profesional |
4 votos
10315 views
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Mon Gateau Au ChocolatAn absolutely wonderful cake; most traditionally served without icing. If you're including kids, might want to add your favorite, but I love it the… |
Enero de 2008
Profesional |
31 votos
54635 views
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Tuna Conserva with Tomatoes, Cucumbers, Capers and BreadNot to be confused with thick Sicilian caponeta made with eggplant, Neopolitan caponeta originated with local… |
Agosto de 2008
Profesional |
9 votos
20184 views
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Country ThymeThe beauty of this cocktail, beyond its refreshing flavor, is threefold: it is simple to prepare yet appears very esoteric (it’s a blueberry… |
Agosto de 2008
Profesional |
11 votos
12043 views
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Madras Curry Fried ChickenServe with a fresh green salad. The chicken may also be served room temperature or cold for picnics. In the summer, ratatouille is also a wonderful… |
Agosto de 2008
Profesional |
10 votos
25653 views
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Spring Mix, Arugula, Endive & Fennel with Prosciutto and a Pear VinaigretteSweet, Sour & Salty |
Agosto de 2008
Principiante |
5 votos
9697 views
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Truffle-crusted Beef TenderloinYou'll want to serve this dish immediately after it's cooked over haricot verts with a truffle Madeira sauce. |
Marzo de 2008
Profesional |
9 votos
19734 views
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