This is the best garlic bread I have ever had. Using the butter and the oil together gives you the taste of olive oil with the browning and spreading properties of butter. You could leave the anchovies out, but they really add to the flavor.
Read more about this recipe at Coconut and Lime.
Arugula, Roasted Eggplant And Ricotta Salata Salad
Arugula, Roasted Eggplant And Ricotta Salata Salad
Larger, older eggplants have brown seeds that contain a bitter liquid. Salting eggplants removes some of this liquid and improves their flavor. In general, it's not necessary to salt smaller eggplants since they have fewer seeds.
The secret to this bread? Knead the dough for 2 minutes, let it rest, then knead again for 3 minutes. Letting the dough rest allows the gluten to relax, making a smoother dough.
Read more about this recipe at Steamy Kitchen.
Chicken Cutlets With Lemon-Wine Sauce
Chicken Cutlets With Lemon-Wine Sauce
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
Veal Cutlets Stuffed With Prosciutto And Sage
Veal Cutlets Stuffed With Prosciutto And Sage
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
White Bean Salad With Garlic, Lemon And Parsley
White Bean Salad With Garlic, Lemon And Parsley
Lemon juice, garlic and fresh parsley team up to complement the creamy, starchy white beans in this simple salad. Just about any other bean would work here too.
