BriocheBy wpMake this recipe in a 1 1/2-lb automatic bread machine.
Basic White BreadBy wpMake this recipe in an automatic 1 1/2-lb. bread machine. For crispest crusts, let bread cool, then reheat on a rack in a 350° oven for 5 to 10 minutes.
Water-cured OlivesBy wpUse white vinegar for green olives, red vinegar for black ones. For seasonings, use olive oil plus minced garlic and/or chopped fresh or dried herbs such as oregano, thyme, or rosemary.
Churrasco MistoBy wp

Churrasco is a barbecuing technique from cattle ranches in the south of Brazil. For fiestas not unlike those held on early California ranchos, local cowboys--gauchos--speared big slabs of meat, then drove the tip of the spear or pole into the ground to tilt the meat over an open fire.

Farofa e Couve com ToicinhoBy wpManioc flour, also known as cassava, or yuca, flour, is sold in Latino markets or specialty food stores. Quick-cooking wheat cereal can be used as a substitute. If making ahead, cool, cover, and chill farofa and collards separately up to 1 day. Reheat to serve.
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