This simple clam toast recipe is packed with flavor and so incredibly simple to make. You just cook down your aromatics, let everything reduce with a bit of white wine, and then let the clams quickly steam open, releasing all their amazing flavor. You can serve this with toast and easily impress a crowd. Or you can serve it over any grain, it might be called a toast - but it's versatile!
In 2015, I had the amazing opportunity to visit vineyards all over the Rhone Valley. I loved every bit of it – the hilltop views, the lavender fields, the food, the wine (of course)… the only thing missing was my better half, Jack, who was stuck at work. This past fall we not only got to go to Beaujolais together, but it happened to fall on the week of our wedding anniversary. It was picture perfect, except the little mishap in the beginning where we missed our flight. Oops. We scrambled to get on a flight the next day, landed […]
These bright blue cookies are soft and chewy, with bits of mini chocolate chip cookies, Oreo cookies, and white chocolate chips.
Frequently added to meat and other savory dishes, bordelaise sauce consists of chopped shallots and spices reduced in, ideally, dry red wine, over medium to high heat. The sauce is named after Bordeaux, the main wine-producing region in France
Make this Greek salad recipe with red wine vinaigrette for a vibrant, refreshing, tangy recipe perfect for a main course or side dish!
Silky, savory Japanese egg custards, called Chawanmushi, gently steam in the oven until just set—an elegant, ethereally light first course. Get the recipe at Food & Wine.
Today we’re preparing one of my favorite ‘dessert enhancers’ – Sweet Red Wine Syrup. Elegant, delicious, and super versatile, this is one recipe that will take your homemade dessert game to new heights. Why You’ll
A no-cheese red wine risotto where wine is the main flavour. This rich and creamy risotto has the colour and flavour of bold red wine, for a risotto twist full of flavour.
This version of panko-breaded chicken with white wine lemon butter sauce (beurre blanc) is one of our all time favorite chicken dishes!
Author - Malte Hartig This is more than a cookbook of Japanese cuisine. Malte Hartig is an expert in Japanese Kaseki cuisine. Today the term is used for a special style of a light multi-course menu consisting of 7-10 different courses in a Japanese restaurant. It is a particularly light meal that is strictly vegetarian in accordance with its origin from the Zen philosophy. Particular care is taken in the selection of ingredients and prepared in such a way that their own taste is emphasised. The recipes are accordingly simple, but excellent in combination and taste. The vegetables are prepared according to the seasons from the garden or weekly market, with few ingredients. This cookbook combines local vegetables and fruits, rice and other cereals with Japanese ingredients such as miso, soy sauce, sake, the sweet wine mirin or the soup stock dashi and prepared using Japanese cooking techniques, such as tempura, Japanese-style barbecue way. They are simple and light, nourish body and soul and open up a new perspective on cooking and how we deal with food. The accompanying text illuminates the cultural background of the recipes and tells entertaining stories from the land of the rising sun. When a philosopher and trained chef team up with a gardener and food photographer, you can expect something special. Malte Hartig is an expert in Japanese Kaseki cuisine. When a philosopher and trained chef team up with a gardener and food photographer, you can expect something special. ISBN: 9781911667049 Publisher: Grub Street Published: Feb 2021 Pages: 250
Some of our favorite French recipes include tarts, financiers, and stews with Alsatian, Parisian, and Provençal traditions. Take on pâte à choux and pâté with the help of icons from Julia Child to Jacques Pépin.
We’ve taken the classic meatball sub and given it a nutritious makeover. Lean ground chicken meatballs, tomato sauce and ample veggies are wrapped in a whole wheat tortilla for a healthier alternative to the traditional sub.
We’ve been on a bit of a chart kick this week. What’s not to love? Anytime we can look to a handy infographic to tell us what we’d otherwise spend a few minutes googling is to us a far better use of time, no? This wine chart is one such infographic. It’s not the be-all-end-all of wine and food pairings (and serious aficionados will want to nitpick, and that’s fine) but it is a good starting point.
Indulge in the rich flavors of Greek cuisine with Sikotákia Marináta - Marinated Liver! 🍽️🇬🇷 This mouthwatering traditional recipe turns beef liver into a delectable main course. Pan-fried with rosemary and wine vinegar, it's perfect for a satisfying lunch or dinner. #GreekCuisine #LiverRecipe #MediterraneanFlavors
Chicken Francese is a classic Italian-American dish, great for an everyday feast. Tender cutlets are dredged in a Parmesan-infused batter and simmered in a creamy wine sauce.
Extra-large and tender beef meatballs are cooked in a full-bodied wine sauce. The wine-sauce is fairly thick and acts as a wonderful gravy for the mashed potatoes.
Chicken Francese features golden-fried chicken fillets nestled in a bright and velvety sauce made of lemons, garlic, cream, and white wine. Such a breeze to make, but tastes restaurant-worthy!
The Best Of Southern Italian CuisineBy Region: Apulia, Calabria, Campania, Sicily, And Sardinia Northern
A perfect interplay of acidity and sumptuous fat, this red wine steak sauce is an ideal accompaniment to a peppercorn-crusted rib eye steak. Be sure to use a good-quality red wine to deglaze the browned bits of rich beef left in the pan after the meat sears.
