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Melon and Prosciutto Risotto New recipes

Melon and Prosciutto Risotto

Melon and Prosciutto Risotto Recipe Cassy Vires, Home Wine Kitchen, St. Louis: & 34;I like to take a classic pairing and turn it on its head.& 34;Recipe PreparationBring 6 cups vegetable broth to a simmer. Melt 3 tablespoons butter in a large saucepan over medium-high heat. Add 1/2 medium cantaloupe (peeled, seeded, grated), 2 chopped shallots, and 1 chopped garlic clove; cook, stirring, until liquid is thickened, 8–10 minutes.

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Stuffed chicken legs New recipes

Stuffed chicken legs

BarbatLaCratita's recipe .. thank you.bone boned chicken legslinelineizerbusuioc, saltpiperboiaa glass of red wine (I didn't have it and I put white wine) a quarter cup of waterPortions: 2Preparation time: less than 30 minutes RECIPE METHOD and very good. Boneless chicken legs are stuffed with pitted olives, thin slices of kaizer and basil.

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Pete Wells Gives 2 Stars to Piora New recipes

Pete Wells Gives 2 Stars to Piora

This week, The New York Times restaurant critic Pete Wells reviews chef Chris Cipollone’s Piora, which he says is & 34;put together with intelligence and taste,& 34; in Manhattan& 39;s West Village. Owned by Cipollone and Korean-American Simon Kim, who has management experience working with Thomas Keller and Jean-Georges Vongerichten, Piora uses Korean flavors in its dishes, according to Wells.

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Summer Pasta with Olives, Roasted Peppers and Capers The best recipes

Summer Pasta with Olives, Roasted Peppers and Capers

Summer Pasta with Olives, Roasted Peppers and Capers Recipe Ingredients1/3 cup chopped fresh parsley2 pounds tomatoes, chopped1/2 cup pitted brine-cured black olives (such as Kalamata), chopped2 tablespoons chopped fresh marjoram or 2 teaspoons dried1 pound medium pasta shells1 cup freshly grated pecorino Romano cheese (about 3 ounces)Recipe PreparationChar peppers over gas flame or in broiler until blackened on all sides.

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Pickled cabbage New recipes

Pickled cabbage

Cut the cabbage and the noodle pepper, the sliced ​​carrots. Put the rest of the ingredients, mix and leave until the next day, then put in jars. Mix from time to time.

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