This glaze seals the pores of fish, meat or chicken during high heat cooking (roasting, grilling, or frying). The seal prevents loss of natural juices, and the Dijon herb combination adds delicious, basic flavor. I promise that this glaze will … Continue reading →
If you can’t get Patak’s Garam Masala Curry Paste® this is a good substitute. It is also a good basting sauce on grilled or baked chicken, pork, flank steak, prawns, halibut, Chilean sea bass, or other firm-fleshed, white fish. Moroccan … Continue reading →
Pork Ragù al Maialino Serves 4 Sam Sifton, NYT 9/29/10 Last September, NYT food writer Sam Sifton wrote about Marc Forgione’s (son of respected chef and restaurateur Larry Forgione) restaurant, Maialino. The most popular pasta dish on the menu, a … Continue reading →
