For anyone induction curious, this is a page that talks about my experience using an induction stove. We purchased a Bertazzoni induction range in late 2023, and it seems like a lot of you have questions. I’m happy to relay my first person account as someone who is a serious home cook. I write cookbooks,…
Note: This makes a lot! We end up eating it for at least two days. When we run out of chips, we end up scooping it onto small flour tortillas, closing the taco to dip to taco loop, you could say. You could make half the dish in a 2-quart baking dish or 8-inch round…
Peináo: A Greek Feast for All, written by Helena and Vikki Moursellas, features a memorable collection of traditional and new twists on Greek cuisine for entertaining and every occasion. A few highlights include Lemon Thyme Psomí, Pork & Feta Keftedes, Iceberg & Graviera Salad with Tarragon Buttermilk Dressing, Melomakarona, and Freddo Cappuccino. I will also…
Brodo Found on pinterest Makes 3 quarts NOTE: Brodo is Italian for ‘broth’ – and it’s a thinner, less concentrated stock than the traditional chicken or beef stocks. Brodo is typically made from a mixture from beef and poultry.3 pounds chopped, cracked, or sawed veal or beef bones (or a combination)Bones from one chicken1 large carrot,…
Ralf und ich sind beide keine Vegetarier. Wir essen aber nicht täglich und meist auch nicht mehrmals in der Woche Fleisch. Wir kochen sehr gern vegetarisch und waren gespannt auf spannende Kombinationen und Zubereitungsarten. Wir waren aber in keiner Weise darauf vorbereitet, was uns hier Großartiges erwarten würde. Vorweg muss ich kurz das Food-Konzept erklären:…
