Sometimes called "grilling medallions," beef top sirloin steak medallions are ideally suited for a fast meal. These individually portioned steaks are best cooked quickly at high temperatures, either on the grill or the stove.
Cornish hens may be small in size, but they're big on flavor when prepared properly. Small enough to serve each hen as an individual portion, Cornish hens are essentially petite chickens, and can be prepared in much the same way, albeit with shorter cooking times.
Decorating or embellishing your roast pork with a garnish makes it more attractive, whether you want to make it look good for a family meal or a special occasion. A pork loin roast works with a variety of different accompanying flavors and lends itself to several garnishes, depending on how you decide to serve it.
Recipes that call for spicy sausage often give the cook a choice between linguica or andouille. Both sausages are made from pork and a pungent mix of spices, so they share a similar flavor profile. Even so, there are important distinctions in the origin, ingredients and techniques for each sausage.
Like anything that inspires passion, steak has its own complex and sometimes confusing vocabulary. Even if you've mastered the jargon and know the difference between an onglet and a goose skirt, some terms can be challenging.
"Kluski noodles" is a Polish term used to describe several types of pasta in the country's traditional cuisine, including kluski egg noodles. Regular egg noodles and kluski egg noodles are both made from eggs and flour, and you can substitute wide egg noodles for kluski egg noodles in most recipes.
Homemade egg noodles differ from homemade pasta in that they're softer and more tender. Unlike lean pasta recipes, egg noodles call for eggs, and benefit from a soft flour, such as self-rising flour. Using self-rising flour in egg noodles cuts down your prep time, and can even improve the noodles' taste and texture.
Tamales -- traditionally steamed or baked in corn husks or banana leaves -- usually feature a soft, doughy exterior with a meaty, mealy interior.
Marechiara is a light seafood sauce with a hint of tomato, typical of the Neapolitan region in Italy.
Vizcaina sauce uses sweet red choricero peppers, then some other ingredients, like onions, garlic, olive oil, chorizo and parsley, though the other ingredients may vary depending on the chef.