Puttanesca
Named after the Italian ladies of the night, this sauce goes well with any type of spaghetti. Directions Instructions ChecklistStep 1 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.Step 2 Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.Step 3 T...
Puttanesca
Named after the Italian ladies of the night, this sauce goes well with any type of spaghetti. Directions Instructions ChecklistStep 1 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.Step 2 Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.Step 3 T...
Bramboracky
Bramboracky (bram-bor-atch-key) are traditional pan-fried potato pancakes best accompanied by beer. This is a recipe that my Czech boyfriend and I have fun with often. Potato pancakes are commonly associated with traditional Czech, Ukrainian, Yiddish, German, Hungarian and Polish cuisines, although other cuisines (including those of India and Korea) also have similar potato pancakes. Directions Instructions ChecklistStep 1 Peel and coarsely grate the potatoes, squeezing out as much liquid as ...
Bramboracky
Bramboracky (bram-bor-atch-key) are traditional pan-fried potato pancakes best accompanied by beer. This is a recipe that my Czech boyfriend and I have fun with often. Potato pancakes are commonly associated with traditional Czech, Ukrainian, Yiddish, German, Hungarian and Polish cuisines, although other cuisines (including those of India and Korea) also have similar potato pancakes. Directions Instructions ChecklistStep 1 Peel and coarsely grate the potatoes, squeezing out as much liquid as ...
Portuguese Custard Tarts (Pasteis de Nata)
This slightly streamlined recipe for the world-famous pasteis de nata, or Portuguese custard tarts, uses just few basic ingredients but requires numerous steps and a certain amount of finesse. The results are so worth it, though, you'll want to make a double batch. The extra moisture inside the sticky dough, activated by a very hot oven, creates the signature flaky, buttery, crispy crust, which encases a custard subtly scented with lemon, cinnamon, and vanilla. Directions Instructions Ch...
Portuguese Custard Tarts (Pasteis de Nata)
This slightly streamlined recipe for the world-famous pasteis de nata, or Portuguese custard tarts, uses just few basic ingredients but requires numerous steps and a certain amount of finesse. The results are so worth it, though, you'll want to make a double batch. The extra moisture inside the sticky dough, activated by a very hot oven, creates the signature flaky, buttery, crispy crust, which encases a custard subtly scented with lemon, cinnamon, and vanilla. Directions Instructions Ch...
