Chicken Paprikash
Serve this rendition of a Hungarian classic with buttered noodles, rice or mashed potatoes.
Chicken Provencal
Chicken Provencal represents the best of rustic peasant food. Bone-in chicken thighs, simmered slowly in a rich garlicky, tomatoey, and herb broth. Flavorful enough you’ll want to get every last drop with thick slices of crusty bread
Choux Paste
Choux paste (choux sounds like “shoe” and means cabbage in French) has been around for a very long time sine the sixteenth century. This dough is unique in that it is twice-cooked. The ideal choux pastry has a light, very render crust and an almost completely hollow interior, perfect for cream puffs, eclairs to a…
DetailsBella Bolognese
For perfect bolognese, cook for at least 2 hours or longer for a bold meaty pasta sauce with sweet and tender meat.
Jamaican Jerk Chicken
In the 17th century, Jamaican slaves, the Maroons who escaped from the British, preserved the wild boar they hunted by marinating it in spices and slow-cooking it over a fire. The technique became known as “jerking,” and the seasoning they used remains a Jamaican tradition.