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Roasted Red Peppers with Tonnato Sauce

Tonnato sauce—a smooth puree of olive oil–packed tuna, mayonnaise, capers and anchovies—is traditionally served in Piedmont with slices of roast...

Artichokes with Smoked-Herb Mayonnaise

"You can 'turn' the artichokes, but that's a bit fancy and laborious," says Richard Blais about the chef technique of trimming the hearts down. It's m...

Potato-and-Mozzarella Croquettes

These delicious potato-and-cheese croquettes have a super-crisp crust that's made by double-dipping them in bread crumbs before frying.

sardines crostini

Condiments And Sauces | Serious Eats

.lemonade

Crab Remick

Food & Wine’s Crab Remick recipe is the perfect cocktail-party dish. John Besh and Chris Lusk's lighter interpretation of the classic New Orleans baked crab dish adds brightness with lemon juice and Dijon mustard.

Shrimp Cocktail with Marie Rose Sauce

The Corner Suite Bistro De Luxe • Vancouver Chef and Food Network Canada star Anthony Sedlak spikes the '70s throwback Marie Rose sauce (mayonnai...

Garlicky Shrimp with Olive Oil

At La Casa del Abuelo, a tiny taberna in Madrid, gambas al ajillo (shrimp with garlic) are cooked in individual earthenware cazuelitas and served with...

Shrimp Marinated in Lemon and Olive Oil

You’ll want to gobble up these succulent morsels immediately, but patience will be rewarded; the shrimp taste better the longer they sit in the mari...