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Pasta PomodoroBy Dartagnan

"the key to making restaurant quality pasta and sauce is to not overthink it. Giving the tomato solids a hard sear in oil caramelizes the tomato meat and balances the flavor. A little butter adds a silkiness to a balanced, quick cooking sauce that coats every bit of pasta."

Crème Fraiche (French Sour Cream)By Dartagnan

"Creme fraiche, (properly spelled "crème fraiche"), is a cultured cream, meaning it has been soured and thickened with live bacterial culture. Compared to sour cream it has a lower water content and a higher fat content. It has a nutty, tangy flavor that lends a little acidity to any dish." "Because of its high fat content, creme fraiche does not curdle when boiled, which makes it ideal to use as a thickener in sauces and soups. Creme is also used as a finishing touch for sauces and soups, or spooned over fruit or warm desserts such as cobblers."

Zesty Greek Dressing Mix and DressingBy Dartagnan

"as good a marinade for chicken and pork as it is a fabulous salad dressing, Zesty Greek Dressing is as at home in the prep pan, as it is on your salad."

Greek ChickenBy Dartagnan

"you will make this wonderfully easy, wonderfully flavorful recipe a regular weeknight favorite"

Egg EnvyBy Dartagnan

"super easy and easy to peel hard boiled eggs, every time."

Shanghai Sam’s Tiki WingsBy Dartagnan

"with dual method preparation; whether you indirect grill them or broil them, shanghai sam's tiki wings a huge hit at your next party!"

Cow Horn AioliBy Dartagnan

"the fresh garden grown cow horn pepper is the star of this lone star aioli"

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