Salsa CampanhaBy wp

Use this Brazilian salsa with Churrasco Misto (separate recipe).

Asparagus Tarragon SoupBy wpTheir act is a bit like the good cop-bad cop routine. Asparagus is sweet, fresh, and clean-tasting--delicate. Tarragon is racy, aggressive, and prone to take over--bold. Together, they're a classic, with each bringing out the finest in the other. The effect is best when tarragon is fresh. Unlike the dried herb, which has an aniselike intensity, fresh tarragon can be used with a free hand.
Ostrich with Port and Blue Cheese GlazeBy wpThe ostrich has no breast meat--it's mostly leg and thigh, plus a strip from the back called the tenderloin. The tenderloin and some cuts from the thigh (top loin, fan, oyster, and inside and outside strip) are quite tender. Others are chewier. Ostrich meat that is cut into neat slices or re-formed into steaks called medallions or mignons cooks quite evenly.
Sole with GrapesBy wpLike many French classics, sole Veronique is known for its lavish sauce. Yet it can retain surprisingly rich character even when the sauce is adjusted to meet low-fat criteria. The secret, an unlikely ingredient, is cooked breakfast cereal. It adds more flavor than cornstarch, and the sauce retains its retains
Five-Seed Wheat BreadBy wpMake this recipe in a 1 1/2-lb automatic bread machine. For crispest crusts, let bread cool, then reheat on a rack in a 350° oven for 5 to 10 minutes.
Yogurt Pesto PastaBy wpStuck at home on a winter's day, Sunset reader Denise Naughton turned to ingredients on hand in the refrigerator to come up with this tangy pesto sauce.
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