Because these caramelized onions are so deeply flavored, any style of extra-virgin olive oil is suitable for this recipe. Be patient while cooking the onions. Long, slow cooking renders them sweet ...
RECIPE OF THE DAY:
Caramelized Onions and Balsamic Vinegar Bruschetta
Coq au Vin
"Our dinner guests thought this was the best Coq au Vin they'd ever tasted. I used a budget priced French import Beaujolais, and my only substitution to the recipe's ingredients were shallots for the pearl onions, and streaky bacon for slab bacon. The cooking method does produce a beautiful dish." - MyApron
Braise of Fingerling Potatoes with Sea Bass
"This recipe is so adaptable; for many reasons. It is so delicious and, although it is quite rich, it is one of my favorite dishes to eat in any weather or season. For the spuds, you can use any good waxy small potato that likes to be braised."
Grilled Vegan Caesar Salad
"You don't need anchoves or Worchestershire sauce to make a Caesar worth its weight in gold. This vegan Caesar dressing works like a charm every time--and paired with grilled romaine and homemade garlic croutons, it makes for a special weeknight or weekend affair."
Seared Albacore with Ratatouille
"Oh wow, I love it! And I can relate too - I eat all I can of summer albacore, and I've got a fig tree and a garden - so I too have to figure out how to use 50,000 lbs of garden produce - sadly, or maybe not so sadly, 1/2 seems to go to deer, slugs and other assorted pests, but that still leaves me with more than enough." - drfugawe
"I decided to make this recipe to use up some cabbage I had. I love Indian food and had all the ingredients on hand, and it sounded healthy. It is so much more than I was expecting after reading the ingredient list and recipe. Authentic and flavorful! I loved how it wasn't oily, but had lots of flavor. I had it with some vegetable pakoras and rice, and it was just perfect. Thanks for sharing, Anupy...I need to get your cookbook!" - catbear
Merguez Sausage with Fennel and Couscous
"This is a meal in itself that doesn’t require anything else. I first tasted merguez sausages, which are made with lamb or beef, deep in the souks of Marrakech when I was there years ago for a photo shoot. It’s a thin, long sausage that is very spicy and adds incredible flavor to any dish."
Creamy Polenta with Mushroom Sauce
"The traditional Abruzzi way to serve coarse ground polenta is sulla tavola, on a board. The polenta is cooked to a creamy consistency, poured on a board at the center of the table, and then topped with tomato sauce and finished with freshly grated Parmigiano cheese."
"Amazing! Resist the urge to overmix, they will be much fluffier if not handled like cookie dough. I made half a batch with fresh blueberries that I had thrown in the freezer for 20 mintues prior to using them to ensure they didnt just mush. Instead of mixing them into the dough, when i rolled out the dough I dropped them on before folding over and rolling again. I felt like they were more evening distributed this way. Outstanding recipe." - escott4787
Fresh Basil Ratatouille
"Wonderful! I am a vegetarian and my husband a meat lover, so I am always looking for dishes that I can easily add a protein to. I served over fresh baked french bread and topped with fresh parmesan cheese. I also used fire roasted tomatoes, as suggested, and it definitely added dimension to the dish." - escott
Gigi Tagliatelle Bolognese
"This is a simple, great recipe for bolognese. I made it with the milk, which is traditional, and it came out hearty and yet delicate. The fresh herbs, especially the rosemary, gave it a nice depth of flavor. I used ground pork, but would probably do the combo of ground pork and pancetta next time to help the pork stay a bit moister." - Atacat
YOUR TOP PICKS:
Banana Layer Cake with Fudgy Frosting or Tangy Vanilla Frosting
"In the spirit of diversity and to satisfy readers who might want an alternative to chocolate, I developed a vanilla frosting for this cake. Mixing sour cream into a traditional butter-confectioners’ sugar frosting refines its overtly sugary nature and adds a subtle tang that balances well against the banana."