The traditional Italian fried cutlets usually do not start with pork – think veal Milanese, or the Italian-American chicken parm. At Serious Foodie, we love to use pork – especially pork tenderloin. It is a lean cut that soaks up flavors, and this recipe...
[vc_row][vc_column width=”1/1″][vc_column_text] The real key to most any meat recipe is the quality of the meat – fail here, and take-out is your best option. We work a lot in our test kitchen with “the other white meat” because of...
Crostini are quick and easy appetizers (or antipasti) that can be as simple as baguette slices that have been rubbed with garlic, brushed with oil, sprinkled with salt and pepper, and baked until golden brown. Sometimes folks call these bread morsels...
Here we reproduce one of the most popular recipes for the Fig/Orange Serious Foodie Sauce (click HERE to see the Serious Foodie products). This recipe uses a simple modification of Fig/Orange Sauce to provide a perfect – and delicious – marinade....
