To cook foods in a small amount of fat over medium to high heat until the food becomes brown, sealing in the juices and developing rich pan drippings.
The poultry was not confined to a chicken house but was allowed outside to forage for food.
Have both eyes on top of a flat body. Flounder, sole, turbot and halibut are flatfish.…
Cheese ripened with bacteria, which may have a creamy—and sometimes…