A simple hot pepper sauce made from piri-piri peppers brings big flavor to shrimp in mere minutes. Those Portuguese know what they’re doing.
Baked oysters with spinach, parsley, or watercress was a seaside trend in the early 20th century, and a classic in modern times.
Seared duck breasts. Wilted greens. Creamy goat cheese. Toasted walnuts. Tastes like autumn to us. Thanks, Charlie Trotter.
Dead ripe tomatoes, fragrant basil leaves, sherry vinegar, a fruity extra-virgin olive oil, and an ability to layer. That’s all you need to make this.
Classic Jewish potato pancakes get turned topsy turvy with zucchini, scallions, garlic and freshly grated Parmesan cheese.
Batali stuffs his fresh calamari with Italian pantry staples and then tosses them on the grill. Bella!
Lidia’s classic risotto from the city of Milan in Italy gets its flavor and color from saffron, shallots, white wine, and freshly grated Parmesan cheese.
This special treat combines of layered big, succulent sea scallops and fragrant black truffles–both of which are encased in spinach and puff pastry.
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