Ingredients: 3 tablespoons unsalted butter 2 shallots, finely chopped 2 cloves garlic, minced 3 large leeks, white and light green parts only, well rinsed and cut...
Ingredients: 1 pint cherry tomatoes, halved 2 large stalks celery with leaves, chopped 1 large red onion, peeled and diced 1 bag frozen whole kernel corn, unthaw...
Ingredients: 2 dozen cherrystone clams ½ cup water ½ green pepper, minced 1 small onion, minced 3 tablespoons butter or margarine ½ cup bread crumbs ½ teaspoon ea...
Ingredients: 2 tablespoons of extra virgin olive oil 4 pounds oxtail (weighed with bone) or 3 pounds beef shank, well trimmed of fat and cut into 2- inch pieces ...
Ingredients: Gammon: 600 g gammon 1.5 litres cider 1 onion halved 4 cloves 1 bay leaf Short Crust Pastry 225 g plain flour – sifted Pinch of salt 50 g lard – cubed...
Ingredients: 1kg/2¼libra ham (smoked or unsmoked), a smoked ham will need soaking in cold water overnight. 4 carrots, cut length ways 3 sticks celery, 4cm/1½in pi...
Ingredients: Turkey Salad 350-400 g Cooked Turkey Breast, diced 50 g Pine Nuts 20 ml Lemon Juice 60 ml Water 30 ml Rapeseed Oil 1-8 teaspoon Ground Cinnamon 1-8 te...
Ingredients: 160 g (5.6 oz) spaghetti 2 tablespoons extra virgin olive oil 100 g (3.5 oz) raw ham 1 200 g (7 oz) aubergine (eggplant), cubed with its skin 3 mediu...
Ingredients: 1/4 cup all-purpose flour 1/2 teaspoon salt 4 veal scallops, each about 1/8 inch thick 1 tablespoon olive oil -1 tablespoon butter 1/2 cup white wine...
I made this recipe a few week's back when I hosted my Tapeña® Wine and Tapas House Party? . I had the seafood counter pre-steam my shrimp to make my life a little easier. I made the parsley sauce a few hours before the party. 15 minutes prior
Like many of the kitchen tools we recommend, we like foods and ingredients that are versatile and when it comes to fish there's no more versatile type than Hake. Hake has a delicate and almost sweet flavor profile (a little bit like crab or lobster) wi
I get the same reaction when I wax philosophically about the virtues of Capretto or baby goat; namely, that's gross! I often explain how, as far as I can remember, eating baby goat was a staple of our Italian American Easter and Christmas dinners. Nonna
I remember walking through the Calabrian countryside with my grandfather as a boy when he suddenly feel to his knees and plucked a few pieces of what I thought was simple green grass from the ground. I, of course, thought he was just being his usual pa
