Garlic-laden herb butter, often called snail butter is flavored with a little Pernod, slathered on mussels on the half shell, then broiled until the tops are brown-edged and golden. Although this recipe is somewhat involved, none of the steps are hard, and every except for the broiling can be done in advance. Save any leftover mussels and butter to toss with hot pasta for dinner the next day. (Photo: Andrew Scrivani for The New York Times)
.COCINA CHILENA: MERLUZA FRITA a la CHILENA
Cola de Mono is a traditional Christmas drink in Bolivia, similar to eggnog in that is has a thick, sweet texture. However, while the primary ingredient
Tortilla de zapallo italiano
No se imaginan el tiempo que tenía ganas de hacer carne mechada! Antojada al máximo pero por una u otra ...