After a recent visit to England I've become obsessed with fish pie. This is one of the best recipes I've found. Instead of haddock, you can use any firm white fish, unsmoked or smoked. A handful of shelled mussels goes down nicely, too.
From Food and Wine Magazine:
Bake the eggs, in their nests of crusty bread, until the whites are just set. When you cut into the egg, the still-liquid yolk acts as a sauce. If spicy food is your fancy, try serving a favorite salsa on the side.
I haven't had a chance to try this yet. I just wanted to post it so that I could remind myself to make it.
From Food and Wine.com:
Strands of angel-hair pasta form a web in the broth, capturing the slices of sausage and mushroom. Red-pepper flakes give the soup its spiciness; to turn up the heat another notch, use hot Italian sausage instead of mild.
I've been meaning to try this. Thought I would post it here to remind myself.
Displaying up to 20 pages of results. To see all results, sign in or register.