Know that elusive balance of ridiculously crisp skin yet tender meat and a dipping sauce that’s sorta sweet but with some heat? Most wings fail miserably to achieve that. These nail it.
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Know that elusive balance of ridiculously crisp skin yet tender meat and a dipping sauce that’s sorta sweet but with some heat? Most wings fail miserably to achieve that. These nail it.
What’s that you ask? When’s an appropriate time to serve pot stickers? We honestly can’t think of a time that’s not appropriate.
Considered Portugal’s national dish, caldo verde, or green soup, is a homey dish of potatoes, kale sliced whisker thin, and smoky pork sausage.
A traditional bread that’s heavily punctuated with Portuguese loveliness, including chouriço, presunto, and sheep’s milk cheese. Practically a meal unto itself. And a damn satiating one at that.
This luxe mac and cheese comes in diminutive dishes at hoity-toity Balthazar, though it creates no less comfort scooped straight from a plain old baking dish sitting in the center of the table.
Tomato soup with grilled cheese croutons for dunking. And it requires barely more effort than heating up some Campbell’s.
Quite frankly, these remind us why meatballs are a thing of magnificence. They owe their loveliness to chorizo, chili powder, cilantro, and Cheddar.
Think a terrine is tricky to make? Think again. The most difficult aspect of this recipe is shelling some pistachios.
Without a doubt one of the finest recipes on site. Guests love it. If fact, no one can ever seem to get enough.
For this dip, green olives are stirred into an eggless ‘mayonnaise’ made with milk, oil, anchovies, garlic, and white pepper. A tasty Portuguese olive dip.