Restaurant Anniversaries Today in 1998, Emeril Lagasse reopened Delmonico in New Orleans. He bought the restaurant shortly after its one hundredth anniversary--and after spending $4 million on renovations. At first the new Delmonico was an elaborate, old-school, formal restaurant. Tableside preparations and flaming dishes dotted a high Creole menu.
Lasagna Bolognese Recipe This homemade version of the Italian classic tastes as though it& 39;s been perfected over generations.IngredientsBolognese Sauce1 large onion, coarsely chopped1 medium carrot, peeled, coarsely chopped1 celery stalk, coarsely chopped1 pound ground beef chuck4 oz.
RecipesIngredientsSeafoodShellfishPrawnsThis is a delicious fresh seafood dish that& 39;s very easy to prepare. Serve with couscous or on top of a green salad.126 people made thisIngredientsServes: 4 20 king prawns, peeled and deveined6 lemons, zestedgood handful chopped fresh coriander4 tablespoons extra virgin olive oilsalt to taste1 lemon, juicedground black pepper to tasteMethodPrep:15min ›Cook:5min ›Ready in:20minIn a bowl, toss prawns with lemon zest and coriander to coat.
Make a batch of these baby macaroons and wrap them up in cellophane for the perfect edible giftShutterstockThese gluten-free macaroons, which are completely flour-free, are the perfect little treat which we can all enjoy daily without feeling too guilty.This recipe is courtesy of The Happy Foodie.Ingredients4 egg whites250 Grams sugar1/4 Teaspoon kosher salt1 Tablespoon clear honey200 Grams shredded coconut, unsweetened1/2 Teaspoon vanilla extractNutritional FactsServings10Calories Per Serving241Folate equivalent (total)2µg1
Being at home for the summer certainly has it’s benefits beyond taking a break from classes. Check out these food related reasons why being home for the summer is actually the best.1. When you first get home and see a stocked refrigerator and pantry.gif by reactiongifs.com2. Not having to plan how your groceries will last you for the rest of the week.
Pink Pickled Turnips Recipe The turnips will taste great after just one week in the pickling liquid, but for that full-on saturated pink hue, let them sit for two full weeks.Ingredients1 small red beet, trimmed, peeled, quartered1 red chile (such as Fresno), halved lengthwise (optional)1 pound small turnips, trimmed, peeled, quartered2 tablespoons kosher saltRecipe PreparationCombine beet, chile (if using), and turnips in a 1-qt.