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Place the potatoes and 1/2 teaspoon salt in a large pot and fill with cold water to cover the potatoes. Bring the water to a boil over high heat, then reduce heat to medium-low and then simmer for ...
Blending the chicken fat-roasted, charred onions with butter, sweet white vinegar, and crushed red pepper yields a creamy, umami-rich sauce that makes the chicken even more succulent. Get the ...
Add the spinach and cook, stirring, until just wilted, about 1 minute; drain and press out as much water as possible. Wipe out the skillet. In the same skillet, heat the 2 tablespoons of olive oil ...
Potatoes cooked in different ways. The potato is a starchy, tuberous crop.It is the world's fourth-largest food crop, following rice, wheat and corn. [1] The annual diet of an average global citizen in the first decade of the 21st century included about 33 kg (73 lb) of potato. [1]
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Other forms include bourek packed with chicken and onions, shrimp and béchamel sauce, or a vegetarian alternative usually made of mashed potatoes and spinach. [56] Another Algerian variant of Bourek is called Brik or Brika, a speciality of Algeria's east, [57] [58] notably Annaba. It is a savory entree made from brik leaf, stuffed with mashed ...
It doesn’t take much to prepare this simple orecchiette, since Italian sausage offers a ton of built-in flavor—although a generous flurry of freshly grated Parm wouldn’t hurt. Get the recipe 24.
In a medium saucepan, cover the potatoes with water. Simmer over moderately high heat until tender, about 30 minutes. Drain and let cool. Peel the potatoes and cut them into 1/4-inch dice. Transfer to a large bowl. Meanwhile, in a large skillet, heat 2 tablespoons of water over moderately high heat. Add the spinach in batches; cook until wilted.