In this Spanish stew, veal breast is seared then slowly braised in a brew filled with tomatoes, brandy, wine, cinnamon, cayenne pepper, and a bit of chocolate.
May 22, 2006 by Roxanne Chan
Duck breasts, marinated in a sage-blackberry mix, are grilled and topped with a lively compote of corn, blackberries, and peppers then tossed with lime.
- Quick Glance
- 35 M
- 3 H