To begin, slice the chicken breasts in half almost the full way to make a butterfly shape. Season with salt and pepper on both sides. Melt a small amount of the butter and oil in a frying pan over ...
I chose tomato-and-basil formulas as opposed to marinara since freshness-forward recipes ... craving meat and wine. In short, it lived up to the hype. In addition to being a sauce maker, Carbone ...
beef tenderloin accompanied by smoked eggplant and marsala wine sauce; and braised vintage fish maw featuring 10-year-old yellow croaker maw, expertly prepared using classic Italian techniques.