Source: Emeril Lagasse/Emeril Live/Cooking in France Ingredients Beans: 1 tablespoon butter ¼ cup onions chopped ½ cup celery chopped 1 pound white navy beans ¼ teaspoon salt ⅛ teaspoon cayenne pepper 8 cups water 1 bay leaf Meats: ¼ cup flour ¼ cup oil 1 cup onions chopped ½ cup celery chopped ½ cup bell peppers
Source: New New Orleans Cooking/Emeril Lagasse and Jessie Tirsch Ingredients 5 pounds beef brisket (or 6lb) 4 cloves garlic sliced salt cayenne Essence (see recipe below) 3 tablespoons oil 4 cups onions julienned black pepper freshly ground 2 cans Dixie beer, 12 oz each (I use 1 can Boulevard
Quick, easy, popular.
Servings: 1 2-lb loaf Source: The Bread Baker's Apprentice Ingredients 2½ cups bread flour 1½ cups whole wheat flour 1½ tablespoons sugar or honey 1½ teaspoons salt 3 tablespoons powdered milk 1½ teaspoons instant yeast 2 tablespoons shortening or unsalted butter room temperature 1¼ cups water room temperature
Servings: 1 large cracker sheet Source: Hungry Ghost via New York Times Magazine Ingredients ¼ teaspoon salt ½ cup cold water 1½ cups white spelt flour, more for flouring surface Coarse sea salt Dried onion bits poppy seeds and sesame seads or whatevery you like Directions Preheat oven to 350°F. Dissolve