Primavera means “spring,” and this pasta dish takes its name from the tender young asparagus tips or snow peas that used to be available only in early spring. Now, thanks to modern all-weather farming methods and rapid transportation of produce, you can enjoy this treat any time of year. Leave out the prosciutto for a great vegetarian dish.
This chicken wing appetizer is completely different from the Buffalo Chicken Wings, both in seasoning and method of preparation.
When we tested this recipe for this book, several of our tasters said it was the very best roast they had ever eaten! Not only is this roast delicious, but it makes an impressive presentation, so you’ll be proud to serve it on special occasions.
Étouffée means smothered, and in this traditional Louisiana dish the shrimp or crawfish are smothered with a great combination of seasoned vegetables in a dark roux.
As you might guess from the name, this dish had its origins in sheep-raising regions of the world. We’ve adapted it from the humble lamb casserole it used to be and spiced it up with Magic Pepper Sauce and Meat Magic. It reheats well, which makes it perfect for covered-dish suppers.
This traditional-tasting dish can be made with fresh turkey (or chicken), and also is a great way to use leftover holiday bird. If you use cooked turkey, then season and add it toward the end of the cooking time, so it doesn’t overcook.
Chef Paul Prudhomme’s Fork in the Road cookbook offers not only recipes but a model for anyone who wants to modify his or her cooking to minimize the use of less healthful ingredients, yet retain the rich taste and texture that make them so delicious.
This dish is best served warm, but is also good at room temperature, and even better a day or two later, after the tart flavor of the vinegar and the tastes of the bacon and sugar have blended completely.
Thanks to Pizza & Pasta Magic–either the Herbal or Hot & Sweet blend will work beautifully in this recipe–you can whip up a fresh sauce in hardly any time at all.
Panéed‚ is just a south Louisiana term for quick pan frying–we use the method for thin pieces of many kinds of meat, as it preserves the flavor of the meat while still cooking it thoroughly.