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cooking.nytimes.com
In 2011, Jeff Gordinier wrote about Gradisca, in the West Village, where the owner Massimo Galeano wanted to serve the dishes of his Bolognese childhood So he brought in his mother, Caterina Schenardi This recipe is adapted from her and Daniele Boldrini, who grew up in Bologna
www.allrecipes.com
Panko (Japanese bread crumbs) crusted fried chicken breasts with a sweet Tonkatsu dipping sauce. Serve with your choice of steamed white rice, shredded cabbage, or even mashed potatoes.
cooking.nytimes.com
For the chef Michel Richard, using less butter and cream requires making deft use of sauces For these chops, a rich chicken stock is lightened by the addition of baby peas and spinach.
www.allrecipes.com
Use colorful corkscrew pasta to make a festive cold salad packed full of fresh tomatoes, bell peppers, onions, cucumbers, broccoli and mushrooms. Toss with your favorite Italian-style salad dressing and chill to let the flavors blossom before serving.
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Beef brisket is rubbed with spices, doused with Irish stout beer, covered, and baked at a low temperature for 8 hours creating a steamed and tender brisket perfect for St. Patrick's day.
www.chowhound.com
Hungary is well known for its goulash, but not everyone knows exactly how it is made, well here it is, in all its glory. An easy dish made in one pot, packed...
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Potatoes mashed with caramelized onions, cream cheese, brown sugar, sour cream, whipping cream, soy sauce, and more. They are seriously addictive!
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The Indian classic of spiced spinach made with tofu and yogurt.
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Cilantro and other ingredients are whirred in the blender to create a seasoning base called soffrito used in this Latin rice and pigeon pea - gandulas - dish. Tomato sauce and soffrito impart a lovely flavor to the rice that is then cooked with the peas.
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This is a variation on the way my mom taught me. I only recently measured how I do it so I could share the recipe with others. Make this often enough, and you...