Though similar in presentation, ratatouille is traditionally made with tomatoes, zucchini, peppers, onions, or eggplant. Veggies
Though similar in presentation, ratatouille is traditionally made with tomatoes, zucchini, peppers, onions, or eggplant. Veggies
No need to try and be rude, there are literally hundreds of recipes called hassleback au gratin, hassleback scalloped, or variations of that. Like I said, hassleback also refers to the presentation, not just the specific recipe.
Hassleback refers to the cut of the potato as well as the dish itself.
Scalloped potatoes are traditionally layered and stacked, mine are vertically arranged similar to hassleback so there’s a combination of crispy edges with the creaminess of au gratin.
My mistake, I make a hassleback style au gratin.
They look so sad and not nearly enough cream. I usually slice all my potatoes, toss them in the cream mixture, then stack them in the dish Hasselback style and they always come out perfect, Crispy on top, creamy and moist in the middle and bottom
Charcuterie is exclusively prepared cured meats, nothing else. Calling this antipasti board charcuterie usually comes from people that get recipes from places like Pinterest, and not actual chefs.
https://mortadellahead.com/antipasto-vs-charcuterie-what-you-need-to-know/
Anti-pasti, not charcuterie
What’s this bullshit of posting something that looks incredibly delish with no recipe?
Sundays dinner looks delish!