Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Spain-inspired, braised onions and potatoes, with pimentón and saffron. As a side dish for...
Crispy-skinned roasted chicken thigh (thank whoever keeps my old CSO working!), potato thing from the 1st picture, sautéed escarole.
Plum and nectarine crisp..or cobbler...crispler? cobblisp?
No complaints yet.
Spain-inspired, braised onions and potatoes, with pimentón and saffron. As a side dish for...
Crispy-skinned roasted chicken thigh (thank you know who for the CSO), potato thing from the 1st picture, sautéed escarole.
Plum and nectarine crisp..or cobbler...crispler? cobblisp?
No complaints yet.
By Honkman,
By Duvel,
By gfweb,
