Sweet, stewed tomatoes are the perfect foil for fried ham steaks.
Some like the okra in this classic pairing quickly cooked and crunchy; others like to simmer it for a long time.
This recipe came from Oliveto where Paul Bertolli makes his bread crumbs from day-old sourdough bread.
Comté or Emmentaler cheese, celeriac (also known as celery root), and tomatoes are combined with sliced potatoes and crème fraîche for this sumptuous gratin. This recipe is an adaptation of one in Patricia Wells's cookbook Bistro Cooking (Ted Smart, 1999). Continue...
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