You are mere steps from heaven. And those steps are: | How To Make The Best-Ever Pimiento Cheese
In Sweden there’s a dish called pytt i panna that’s literally translated to little pieces in a pan. Here, we call it a hash and there’s no better way to use your Thanksgiving leftovers (or any leftovers) than to fry them up with some potatoes and throw in some kind of protein. Here I use fingerling potatoes, brussel sprouts, leftover turkey, and drizzle it with some turkey gravy. The best part? The fried egg on top.
Crunchy Baked Coconut Lime Chicken Strips with Spicy Greek Yogurt Dipping Sauce. Tastes deep-fried!
Flavours of Tuscany (Italy). 'The secret ingredient in Tuscan cuisine is, well, the ingredients. In a land of legendary flavours, from San Miniato truffles to wild-boar sausages and hunks of bluish bistecca alla fiorentina (T-bone steak), Tuscan farmers still tend to their pigs, cows, olives and grapes with the pride of artisans.' www.lonelyplanet....