Savoring life's pleasures.
A roux is the perfect mixture chefs use to thicken soup, gravy, sauce and other food products of similar textures. I will show you how to make roux with the roux colors used in the culinary world: white, blond, and brown.
Chinese takeout never tasted so good, in that it never tasted like home cooking you made yourself without having to calculate a tip for the delivery guy. This meal tosses steak strips in a mix of chili sauce, soy, and Sriracha, for just the right mixture of sweet, salty, and spicy. For additional uniqueness, the delicious, mysterious shishito peppers compliment the beef perfectly. Sprinkle some peanuts on top, and you've got yourself a yang-yang dinner for the ages.
This eel sauce is perfect for dipping in sushi or using as a marinade for fish or chicken.
24 relish types and varieties. Learn how to prepare and cook them with the authentic recipes. Where to eat? Recommended traditional restaurants serving the best relishes.
Prik Nam Pla (พริกน้ำปลา) is an incredible Thai Table Condiment made with chilis, fish sauce and aromatics for spring rolls, fish and everything in between.
It is grilling season, so it’s time to whip up my secret weapon. I have been adapting and changing this recipe for so many years that I don’t remember what I originally started with. Al…
This simple soffritto recipe is a must for most sauces, soups, stews in any Italian kitchen. It's not a dish in itself, but rather an essential flavor base quick and easy to make!
This is the first of a three recipe 'series' that I have lined up over the next few days. The three go hand-in-hand with one another to make one absolutely fabulous thing, but you can also use them each individually or with other recipes as well!...
A little onion, a dash of Calabrian chili pepper- here are Giada's tips to take marinara from good to great! Let's face it - in a perfect world we'd make homemade pomodoro every night, but in reality, we reach for the jar of store-bought marinara quite often. While there are plenty of good sauces available at the grocery store, we find the need to sometimes amp up the flavor a bit. A bit of extra spice, herbs, cheese - there are all kinds of things you can do to make store-bought marinara sauce better.First step? Taste it! Each marinara sauce is unique, and depending on the brand or variety, you'll end up with with a wide range of flavors. Some are a little more sweet, some are more herbaceous, some might be a bit more acidic - in the end, it'll be your personal preference that defines what and how much extra love it needs, but worry not, - Giada gave us a general rule of thumb to take and jar of marinara from good to great. 1. Build flavor with garlic and onion. Fresh garlic and onion go a long way in a dish, especially marinara. Heat up 1-2 tablespoons of olive oil in a pan, and once it's hot, add 1/2 diced onion (a red, yellow or sweet onion will do), and either chopped or smashed garlic cloves. Cook them together until the onions are translucent, and then you can add in some of the marinara sauce and mix together. 2. Break out the parm rinds. A rind of Parmigiano Reggiano is one of our favorite ways to add flavor to sauces, soups and stews. Just a 1-2 inch simmered for 15 minutes with sauce adds such a rich, salty flavor. 3. Don't forget the basil. A few sprigs of basil adds that quintessential sweet Italian flavor we all know and love. Add a few sprigs when you add the parm rind, plus a bit of fresh torn or chopped basil at the end for garnish, too. 4. Kick it up with Calabrian chili paste. It's no secret Giada loves Calabrian chilies, and they pair extremely well with tomato sauce. The beauty of Calabrian chili paste is that while it does add a good amount of heat, it adds great flavor, too. Don't have it? Opt for a hearty sprinkle of red pepper flakes! 5. It's better with butter! Giada swears by adding a tablespoon of butter to her tomato sauce at the very end. Even a small amount of butter can completely change the texture of the sauce, making it more velvety and creamy!Buon Appetito!
Mushroom ketchup was something I've been wanting to make for a long time. I love the fact that this was a common sauce so different from the ketchup we use today. In the early 1700s, ketchup was introduced to English explorers by the people of Singapore and Malaysia. Originally a sauce for fish, ketchup was made out of walnuts, oysters or mushrooms and was similar to soy sauce. The English expanded the use of the sauce and it became popular for fish and meat dishes.
Making pasta from scratch may be a dying art even in Italy, but no self-respecting Italian would resort to a ready made sauce, and nor should you. Especially when Angela Hartnett shows you just quick and easy it can be.
It’s been a while since I posted any recipes, so thought I’d get my finger out! After a few weeks at Slimming World, a lot of people get a bit fed up with eating the same things. ItR…
Making pasta from scratch may be a dying art even in Italy, but no self-respecting Italian would resort to a ready made sauce, and nor should you. Especially when Angela Hartnett shows you just quick and easy it can be.
Everything about spice blends and seasonings. What's the best, the worst and the most popular spice blend and seasoning in the world? Discover national, regional and local spice blend and seasoning varieties around the world.
We've rounded up 30 Whole30 Dressings Sauces & Marinades from your favorite bloggers - all made without dairy, sugar, soy or grains - so you don't have to!
A unique dish from Benin with the flavors of Africa
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