The sauce on this dish is a beautiful, beautiful thing. Sort of a cross between a chicken veloute and a hollindase, it's smooth and creamy and lemony and just makes me happy. I'm a sucker for a good sauce.This recipe comes from a giant text book of ...
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How to work with Phyllo Dough
Here are a few tips to help you along when working with this fragile Greek pastry: Defrost your frozen dough in the fridge-not on the counter. This will keep it more moist as it thaws and prevent it from drying out faster once it's ...
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