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Really good crunchy cookie. I got this recipe many years ago from my grandmother.
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Sweet, salty, and spiced with garlic.
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cooking.nytimes.com
This recipe is by Steven Raichlen and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A classic Provençal beef daube, or slow-baked stew, is made with quantities of red wine, like the recipes that Julia Child often made in her house in Provence, La Pitchoune Patricia Wells, a former New York Times food writer in Paris, also lives part-time in the South of France, and she has adapted the daube for white wine, which plays a more subtle part in flavoring the stew The large amount of liquid makes a tender braise that can also be served as a sauce for pasta: penne, gnocchi and long noodles like tagliatelle are familiar in the region, which borders Italy on the east.
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This sidecar recipe adds elderflower liqueur to the classic cocktail, giving it a nice floral note.
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A variation of the Sidecar.
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A variation on the Sidecar.
Ingredients: brandy, rum, triple sec, lemon juice
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This creamy mango sauce serves as the foundation for your favorite chicken dish!
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A steak sandwich with egg and chimichurri — that's a combo right in my wheelhouse.
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I have kept a box of white wine in my refrigerator and red in the pantry almost since these easily dispensed wines first became available Need a half-cup, a cup or more for a recipe It’s at hand, ready to go into the pot, and there’s also some always ready to go into the cook.About the only time I serve the wines is on an informal occasion, for example if someone wants a glass of white when everybody else is drinking red
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