Ingredients
Cook to Cook: Surprisingly, I've found certain domestic canned tomatoes taste richer than most Italian imports. Yes, the San Marzano tomato is legendary, but it's nearly impossible to find any good-tasting ones in a can in America. Trust me, it's true. I use whole peeled tomatoes (not necessarily plum types) from the organic producer Muir Glen, or Hunt's, Contadina, or Red Pack (take care not to get their tomatoes packed in puree; you want only tomato juice).
Part of Sally Schneider's Easy Menus for Holiday Entertaining
December 15, 2001
A bite of aged goat cheese, then a fresh bite of tart-sweet greens punctuated with the crunch of fresh apple—this is a perfect marriage.
Part of Sally Schneider's Easy Menus for Holiday Entertaining
December 2001
Pit prunes and let soak overnight in wine, bay, soy sauce, and garlic. Peel uncooked shrimp and stuff into prune with a macadamia nut and a dollop of mustard. Wrap in bacon, secure with toothpick and broil until bacon is crisp and shrimp is cooked. Let cool and eat as an appetizer.
Ingredients
Ingredients
Rice salads are a great way to use up bits and pieces of leftover ingredients. The important things are to cook the rice in lots of water, like pasta, so that it isn't starchy and sticky and to dress the rice while it is still warm.