I wanted to make some California style Mexican food - nachos in particular. I remember having nacho's years ago that had a nice RED SAUCE (I believe it was paste or at least the server said so) on them, but I don't know how they made it. Any ideas?
Food writer Molly Watson dispels any illusions people might have about making nachos. For the record, using cheese sauce and a microwave are fatal errors. Her method only takes a few minutes, and you get crunchy nachos with flavor in every bite rather than a soggy, inconsistent mess. Find inspiration for your next nachos feast with these recipes and ideas.
Giada De Laurentiis is a chicken cacciatore expert: For this exceptional version, the chef roasts a whole bird with red wine butter under the skin, on a bed of fennel, cherry tomatoes and Peppadew peppers.