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Strozzapreti al sangiovese con radicchio e salsiccia

Strozzapreti al sangiovese con radicchio e salsiccia - Fancy Dinner

It's a phrase you hear all the time: "This [stew] [soup] [long-cooked-thing-X] will be even better the next day!" It's an appealing prospect. Most foods are best when they're at their freshest, but a dish you can make in one large batch that doesn't just hold up, but actually improves with time? That's a make-on-Sunday, eat-all-week recipe right there. But is it true? I did some testing to find out.

Stew Science: Is It Really Better the Next Day?

It's a phrase you hear all the time: "This [stew] [soup] [long-cooked-thing-X] will be even better the next day!" It's an appealing prospect. Most foods are best when they're at their freshest, but a dish you can make in one large batch that doesn't just hold up, but actually improves with time? That's a make-on-Sunday, eat-all-week recipe right there. But is it true? I did some testing to find out.

If your diet is dairy-free, swap cauliflower cheese for this vibrant vegetable   side dish

Roasted cauliflower ratatouille recipe

A tasty street in Paris (rue du Nil) featuring Frenchie To Go, Terroirs d'Avenir, and L'Arbre à Café | davidlebovitz.com

Frenchie To Go, Terroirs d'Avenir and L'Arbre a Cafe

The Rue du Nil is a food hot-spot in Pariswith Frenchie to Go, Terroirs d'Avenir butcher & fish shop and great coffee / David Lebovitz

Din categoria "obsesia smochinelor", astazi avem o variatie a clasicei combinatii de smochine cu gorgonzola si prosciutto: smochine cu bresaola, taleggio si pesto

Smochine la cuptor cu bresaola, taleggio si pesto

“Bara-Kornek” means “bread crescent”in Breton. A Hungry Breton’s creation… To celebrate the apple season and the end of September, I wanted to do something a bit…

Bara-Kornekoú with Stewed Apples and Custard

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