Simmering the balsamic vinegar both mellows and thickens it. When tossed with the hot pasta and the butter, it forms a smooth, uniquely flavored sauce.
A melt in your mouth flank steak that is cooked quickly with a high heat. The marinade of soy sauce, honey and garlic does the trick for this cut of meat.
Leftover cauliflower puree stands in for bechamel sauce in this lasagne and -- surprise -- it might just taste better than the original. Click here to visit the new home of KitchenDaily!
