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Spanish Rice

Spanish Rice by Wendi Taylor

Ever wondered how to get that perfect consistency of spanish rice that's served in restaurants? Here's the secret...

6 votes
11495 views
Bechamel Sauce

Bechamel Sauce by Chef Smith

* Béchamel sauce is delightful enough to use on its own to accent fish, poultry, eggs and vegetables, but it’s the derivative sauces made from the béchamel sauce that can really tantalize the taste buds, as well as get the creative juices flowing. One of the most common sauces derived from béchamel is the simple addition of cream. The…

2 votes
4504 views
Easy Risotto & Gourmet Mushrooms

Easy Risotto & Gourmet Mushrooms by Amos Miller

Risotto scares too many cooks. It's really a simple dish, though not commonly served at the American dinner table - unless you have some (usually Northern) Italian blood in your family. When done with care, risotto can be a sublime accompaniment to all types of dishes. In fact, you can add all types of things to a risotto to…

2 votes
5527 views
Frico alla friulana

Frico alla friulana by Massa

Grilled Cheese Friuli style.

2 votes
1961 views
Quick and Tasty Greek Cauliflower

Quick and Tasty Greek Cauliflower by Salad Foodie

There are times I've put the bulk of time preparing a middle east main dish and just need a quick side of vegetables. When cauliflower is on hand, I get the wok out and prepare this Greek flavored dish. I have tried my own mixtures of Greek seasonings (there's clone recipes out there) but when the commercial seasoning's handy, why not…

2 votes
6798 views
Cod (Merluzzo) in AcquaPazza (Crazy Water) copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati

Cod (Merluzzo) in AcquaPazza (Crazy Water) copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

2 votes
2619 views
Wild Mushroom Risotto copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati

Wild Mushroom Risotto copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

2 votes
1771 views
Spatzle

Spatzle by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Spatzle

2 votes
3159 views
Skinny and Dreamy Broccolini Risotto

Skinny and Dreamy Broccolini Risotto by Skinny Kitchen with Nancy Fox

Risotto is an elegant Italian rice dish made by stirring hot stock into a mixture of rice and sometimes onions, shallots, or garlic that have been sautéed in butter. The stock is added in ½ cup increments while continually stirring until all the liquid is absorbed before adding more stock. We know it sounds a little labor intensive…

1 vote
3268 views
Zucchini con Anice

Zucchini con Anice by BearNakedBaker

1 vote
2744 views
Bearnaise Sauce

Bearnaise Sauce by Chef Smith

1 vote
904 views
Sauce Mornay

Sauce Mornay by Chef Smith

* A derivative of the Béchamel. Means “cheese sauce”. Note: if the sauce is to be used in a baked dish use the minimum amount of cheese suggested and omit the butter at the end. Too much cheese can make the sauce stringy and the butter will end up pooled on top…

1 vote
1591 views
Sauce Supreme

Sauce Supreme by Chef Smith

* Variation of a Velouté sauce

1 vote
943 views
Veloute

Veloute by Chef Smith

* Velouté sauce, also one of the mother sauces, in many ways is also considered to be a white sauce. The difference between velouté and béchamel is that béchamel is made with a pale roux and includes milk as the liquid, while velouté is made with a blond roux and white stock as the liquid. White stock is made with bones that have not…

1 vote
1225 views
Caesar Asparagus, Low in Calories, Big on Deliciousness

Caesar Asparagus, Low in Calories, Big on Deliciousness by Skinny Kitchen with Nancy Fox

I’ve never been so excited about a vegetable dish before but this one is worth raving about. It’s just like the classic salad but it’s made with roasted asparagus instead of lettuce. I’m keeping it skinny by making homemade multi-grain croutons and drizzling with a delicious light Caesar dressing. The skinny for each serving is 95…

1 vote
4896 views