“Serve with a tossed green salad, Italian bread, coffee, date pie.”
With rice and barley.
A prelude to a pot pie, perhaps?
The card says tartar sauce, but, I mean, come on.
A widely, if rarely, practiced technique.
This is a tough one, for me.
Or pasta fasúl, depending on which part of Italy (or Jersey) you’re from.
Made with two kinds of canned soup.
Max is Louise’s husband.
How an etouffee got this name, and a Gulf shrimp primer.
Can’t say I’ve ever had these two together.
A vegetarian version with mushroom and tomato.