Have you ever had oxtails? Most people I know haven’t even heard of them, which is really quite a shame.
My father got bit by the frittata bug this week and made these for us for lunch a few days ago. This is a quick and easy, no-nonsense recipe that makes a terrific frittata in hardly any time at all.
Pâte brisée (pronounced paht bree-ZAY) is a standard all-butter pastry dough used for making pies and tarts.
I recently observed my friend Suzanne whip up a couple onion tarts for a family meal and was so impressed by the wonderful flavor of the caramelized onion
When I first encountered a recipe for a thin-crust pizza using a flour tortilla as a base I was indignant.