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This a great sandwich which is well known here in Chile. Creamy chicken with cooked bell pepper gives this sandwich a nice taste!! You can also make them with cocktail bread for a great appetizer! You can use up to double the mayonnaise for a creamier texture.
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It’s gin It’s pink It’s an elegant drink due for a revival.
Ingredients: gin
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Made with bread flour for a chewy, traditional texture, these homemade English muffins are the perfect addition to breakfast.
Ingredients: yeast, salt, milk, sugar, butter, egg, semolina
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This is great for a gourmet taste on a tight schedule. Red snapper is pan seared with an Asian-inspired sauce featuring ginger, green onions, and rice wine vinegar.
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Combine mushrooms, leeks, dry sherry, and pasta for this simple and sumptuous soup. A lovely beginning or finish for any meal, and ready to serve in less than 20 minutes.
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Impress your family on Christmas or your mom on Mother's day with this make-ahead wine and cheese strata bubbling with eggs, cheese, and a hint of wine.
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A recipe for cherry hot sauce made with fiery habaneros, tart cherry juice, sweet carrots, and roasted red peppers.
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In Argentina, a thick slice of provoleta, a provolone-type cheese, is cooked over coals until browned and bubbling, then served as a mouthwatering appetizer with bread It’s a bit like fondue or queso fundido but not quite as molten and melty Typically, a large meal, or asado, of grilled sweetbreads, sausages and various cuts of beef follows, but provoleta makes a great snack with drinks, regardless of what you serve afterward
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This recipe is by Elaine Louie and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This dipping sauce with two kinds of soy sauce, chili oil, garlic, and ginger is great for dipping Asian-style finger foods like egg rolls and pot stickers.
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Cold black bean salad with a bite! It makes a great side dish for any Mexican or Southwestern dish. This recipe has become a healthy favorite in our family. Adjust the amount of serrano pepper to suit your spice tolerance.