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A hearty old-style Italian dish, New York City style, has browned chunks of sausage, potatoes, red and green peppers, and onions baking together with wine and seasonings.
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Sautéed apples and onion combine in this pork-chop dish for a tastiness that never disappoints.
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This recipe is by Amanda Hesser and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Sautéing onions and shrimp in bacon drippings infuses this company-worthy fettuccine with a pleasant smoky flavor.
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There are some who adhere to dry-martini dogma when making a manhattan, thinking the drink improves with less vermouth But the classic, best and most flavorful ratio for this drink remains two to one Whether you use bourbon or rye is entirely a matter of taste
Ingredients: bourbon, vermouth