|
2
results
|
||
|
Narrow Results
|
11/28/2007
This sweet, festive salad gives off a lot of juice if it sits for a while, so it's best to assemble it just before serving.
Issue #55
04/05/2007
A flavorful but underappreciated cut of meat, fresh ham—an un-cured leg of pork—is great for roasting and braising. This recipe is a version of a Mexican adobado, a preparation that calls for slathering meat with chile paste and then grilling, frying, or roasting it.
Issue #55
|
|



