Search Results (179 found)
cooking.nytimes.com
Craving wild mushrooms My compromise is to make a stew using mostly cultivated mushrooms But I give them a boost of wild flavor in a couple of ways
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Chef Eli Kulp prepares this dramatic seafood pasta dish with freshly made, toothsome black-and-white noodles, which he tosses with a big, briny seafood sauce and finishes with spicy pickled cherry peppers.
cooking.nytimes.com
I usually keep a good supply of arborio rice on hand for risotto, but on the day I first decided to make this I had just about run out So I cooked up some short-grain brown rice and stirred it in toward the end of cooking, and what resulted was a wholesome mixed-grains risotto You won’t get the creaminess if you use all brown rice (and it will take forever), but if you want some whole grain, use the combination option.
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Get Wild Mushroom Stuffed Turkey Breast with Cranberry Coulis Recipe from Food Network
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Get All about the Sea Recipe from Food Network
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Get Cuban-style Paella: Paella Cubana Recipe from Food Network
cooking.nytimes.com
This recipe is by Mark Bittman and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Classic Moules Frites Recipe from Food Network
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A traditional New England clam bake that will feed a small army! You will have to plan ahead for this one. Lobsters, clams, mussels, potatoes, fish, corn, hot dogs, sausage, and onions all baked/steamed together in layers, in a hole you dig on the beach. Serve with lots of melted butter and bread for sopping up all the delicious juices.
cooking.nytimes.com
This is comfort food, Indian-style, adapted from a recipe by Madhur Jaffrey It’s also vegan, and perfect for a fall evening Use a mixture of cultivated mushrooms; they come in all shapes and sizes
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Paella Recipe from Food Network