Blog Post & Recipe: Ryan’s Bolognese Sauce
According to Ryan, red onions are much stronger than yellow or white onions when they’re raw…but cooked down, there’s not much difference.
Blog Post & Recipe: Ridiculously Easy Lentil Soup
On one hectic evening this week, I needed a meal on the table in about a half hour ... I finished the soup off with canned, crushed, fire-roasted tomatoes (which are saucier and take less time to cook than diced) and some hickory salt for a great smoky flavor that made the soup taste like it had cooked for hours.
Article & Recipes: Marcello Fiorentino cuts up a whole chicken to save money
Begin with a good sharp boning knife to divide each bird into two pieces by making two cuts just behind the legs and through the backbone. It's a neat, clean V-shaped cut that divides the bird into a breast and leg portion. This is a different cut than many butchers make who cut the bird in half top to bottom.
Related links:
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Chicken Tenders With Shiitake Mushroom Sauce on a Bed of Spinach
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Chicken Parmigiana (Cotoletta di Pollo alla Parmigiana)
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Simple Tomato Sauce
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Pollo alla Cacciatore
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