The creamy, smooth gazpacho we enjoyed in Madrid has pushed aside our old clunky chunky recipe this summer.  Nothing better than the jolt of getting your mind changed on an old assumption that you hadn’t much thought about like chunky vs. smooth gazpacho.

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Bolognese sauce moves Italian meat sauce into the next stratosphere. More about the meat than the tomatoes, the main difference between Bolognese sauce and your everyday meaty red sauce served with spaghetti is that it’s cooked very slowly in milk until the meat becomes almost silky.

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