Broiled Salmon with Mustard and Crisp Dilled Crust
Two-stage broiling yields perfect texture, and a surprise ingredient makes the very best topping. Added by gabe.
View ArticleThe Ultimate Vegetable Stock
Too often, vegetable stocks are labor-intensive, drab, too-sweet stepchildren of chicken stock. Here is a recipe that can actually hold its own with "the real thing". Added by gabe.
View ArticleGarlic Mashed Potatoes
Cook the potatoes whole in the skins, add the right dairy in the right order and toast-- don't roast the garlic. Added by gabe.
View ArticleChicken Cacciatore with Portobellos and Sage
We found a way to make this Italian-American dish so it has a moist meat and a silken, robust sauce. The secret is in the skin. Added by gabe.
View ArticleFresh Corn Chowder
The fresh-tasting chowder- which some may call a soup- uses grated corn as a thickener. Added by gabe.
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