Pot de Creme is a decadent dessert. It can impress your friends and fool them into thinking you are a much better cook than you really are. It’s a strategy.
Lasagna Bolognese has flavors unlike any lasagna I have ever tasted. Beef, pork and veal plus a “mystery meat” and bechamel sauce make it unique.
A simple white Bechamel Sauce is one of the five “mother sauces” of french cuisine and a basic building block for other sauces.
Watch out Smith and Wollensky, Cattlemen’s and Del Frisco’s, home made steakhouse mushrooms are here! Now anyone can scratch this itch at home!
Cuban Black bean Soup and I go way back. We go so far back that Marty McFly would have to drive me there to taste that particular recipe again. You see, the place is closed.
Carne asada street tacos are just one of my favorite culinary gifts from Mexico. We have several local restaurants and tacquerias here that I label authentic based upon my trip to Mexico City last summer. I call myself lucky.
Dulce de leche can be traced back as far as 1829 and rumor has it Argentina and Uraguay once fought over the right to claim it as their own. Regardless of the veracity in either’s claim, all stories agree on one thing. Like penecillin, plastic, x-rays, chocolate chip cookies and many other great inventions, it was an accident.
Argentinian flan differs from others in several ways, with use of sweetened condensed milk and dulce de leche topping instead of caramel.
The first time I served the world’s best mashed potatoes, my daughter-in-law said, “throw away every other recipe, these are the best I have ever eaten.”
Beef Cheeks are exactly what you think they are, the cheek muscle of a cow. They are tough as nails, with good reason if you think about how much they use it.