You might need to buy:
- butter
- olive oil
- Salt and pepper
- flour
- Worcestershire
- sherry vinegar
- chicken broth
- Crumbled blue cheese
You might need to buy:
- butter
- olive oil
- Salt and pepper
- Shredded gruyere
You might need to buy:
- garlic clove
- chopped parsley
- Dijon
- softened butter
serves 10
You might need to buy:
- Ingredients
- ∙ Serves 10-12
- Produce
- Condiments
- Baking & Spices
- Black pepper
- Dairy
- Greek yogurt
You might need to buy:
- Produce
- Baking & Spices
- avocado oil
- Nuts & Seeds
You might need to buy:
- olive oil
- chopped fresh marjoram
- Kosher salt
- cracked pepper
You might need to buy:
- olive oil
- kosher salt
- Black pepper
- Pesto
- Ricotta
You might need to buy:
- frozen French fries
- unsalted butter
- Kosher salt and black pepper
- large eggs
- milk
Cook bacon in Dutch oven over medium heat until crispy, 9 to 11 minutes, stirring occasionally. Add onions, 1 1/2 teaspoons salt, and pepper flakes and cook until onions begin to soften, about 5 minutes.
2. Stir in water and tomato paste, scraping up any browned bits. Add potatoes and bay leaf. Increase heat to medium-high and bring to boil. Reduce heat to medium and cook at vigorous simmer for 10 minutes.
3. Reduce heat to medium-low and stir in Tabasco. Nestle fish into stew but do not stir. Crack eggs into stew, spacing them evenly. Cover and cook until eggs are just set, 17 to 22 minutes. Season with salt to taste. Serve, passing extra Tabasco separately.
You might need to buy:
- Salt
- red pepper flakes
- water
- bay leaf
- large eggs