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vegetable or chicken broth

Tuscan Peas and Pancetta

Tuscan peas also called Florentine peas, is a recipe from the Tuscany region of Italy. They are great as an accompaniment to both meat and fish entrees. A Tuscan traditional side dish made with crispy pancetta cooked with peas, a remarkable side dish to serve for the holidays! Chef Alba

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Cumin-Star Anise Pulao

In India, rice pilaf is called "pulao" and it has many variations from region to region.  Pulao is made with good quality Basmati rice or Jasmine rice, simmired in a broth and cooked with vegetables, spices, garlic, dry fruit or nuts. It can also be made with meat, lentils and beans  also simmered in the broth for a while to release their flavors.  Chef Ravi

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