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Get Peach Crisp Recipe from Food Network
Get Peach Crisp Recipe from Food Network
Ingredients:
peaches, lemon, flour, brown sugar, sugar, vanilla, golden raisins, rolled oats, butter, almonds, water
cooking.nytimes.com
In this puréed vegetable soup, asparagus and leeks are thickened with rice, which adds both body and a slightly nubby texture to the bowl Little is wasted in the preparation; asparagus ends and leek tops that might otherwise be thrown away are simmered into a delicate broth that serves as the foundation for the other flavors You can skip the ricotta crostini but some kind of crunchy contrast – plain buttered toast, breadsticks or crackers – makes a nice counterpart on the side.
In this puréed vegetable soup, asparagus and leeks are thickened with rice, which adds both body and a slightly nubby texture to the bowl Little is wasted in the preparation; asparagus ends and leek tops that might otherwise be thrown away are simmered into a delicate broth that serves as the foundation for the other flavors You can skip the ricotta crostini but some kind of crunchy contrast – plain buttered toast, breadsticks or crackers – makes a nice counterpart on the side.
Ingredients:
asparagus, salt, leeks, chicken stock, bay leaf, olive oil, white rice, black pepper, lemon juice, baguette, tarragon, garlic
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Get Fresh Salmon Croquettes Recipe from Food Network
Get Fresh Salmon Croquettes Recipe from Food Network
Ingredients:
salmon, bread crumbs, heavy cream, shallots, garlic, herbs, dijon mustard, eggs, lemon juice, tabasco sauce, vegetable oil, butter
cooking.nytimes.com
This is a very simple if slightly stove-intensive dinner, a two-pot meal that comes together serially to achieve a hearty whole I use sweet Italian sausage most of the time, but the hot varieties work as well, and always the richest chicken stock available — sometimes adding bouillon to my homemade stock for the extra oomph it provides The key is stirring, stirring, stirring the rice as you add the stock, taking care to incorporate each ladleful entirely into the rice before adding more
This is a very simple if slightly stove-intensive dinner, a two-pot meal that comes together serially to achieve a hearty whole I use sweet Italian sausage most of the time, but the hot varieties work as well, and always the richest chicken stock available — sometimes adding bouillon to my homemade stock for the extra oomph it provides The key is stirring, stirring, stirring the rice as you add the stock, taking care to incorporate each ladleful entirely into the rice before adding more
Ingredients:
italian sausage, olive oil, salt, chicken stock, butter, onion, arborio rice, dry white wine, parmesan, lemon, italian parsley
cooking.nytimes.com
This recipe brings together leafy herbs, the whisper of sweetness in fresh corn and summer squash, a ripe tomato, and a splash of lemon, creating a salad with farm-stand allure It is served it with chicken paillards, and the meal would go great with a bottle of dry German riesling.
This recipe brings together leafy herbs, the whisper of sweetness in fresh corn and summer squash, a ripe tomato, and a splash of lemon, creating a salad with farm-stand allure It is served it with chicken paillards, and the meal would go great with a bottle of dry German riesling.
Ingredients:
dijon mustard, lemon juice, chicken breasts, olive oil, onion, corn kernels, chile, squash, yellow tomato, flour, cilantro leaves
cooking.nytimes.com
In this savory skillet dinner, rhubarb, onions and garlic are simmered with white wine and butter into a rich sauce for browned chicken parts I call for a whole, cut-up chicken here, so you’ll have the different parts to choose from at the table (Just be sure to watch the breasts carefully; they might finish cooking before the dark meat.) But you can use your favorite chicken part instead
In this savory skillet dinner, rhubarb, onions and garlic are simmered with white wine and butter into a rich sauce for browned chicken parts I call for a whole, cut-up chicken here, so you’ll have the different parts to choose from at the table (Just be sure to watch the breasts carefully; they might finish cooking before the dark meat.) But you can use your favorite chicken part instead
Ingredients:
chicken, plus, black pepper, lemon thyme, olive oil, spring onions, green garlic, dry white wine, rhubarb, honey, butter
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Get Eggs Florentine Recipe from Food Network
Get Eggs Florentine Recipe from Food Network
Ingredients:
prosciutto, olive oil, onion, cloves, baby spinach, nutmeg, heavy cream, pecorino romano, salt plus, lemon juice, eggs, beefsteak
cooking.nytimes.com
This recipe is by Julia Moskin. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Julia Moskin. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
oranges, zest, lemon, cinnamon, nutmeg, star anise, lavender flowers, ginger, vanilla bean, citric acid, sugar, brown sugar, caramel
www.chowhound.com
Learn to make an easy peach cobbler recipe for your go-to dessert during the long peach season. Using fresh peaches tossed in brown sugar and butter, bake the...
Learn to make an easy peach cobbler recipe for your go-to dessert during the long peach season. Using fresh peaches tossed in brown sugar and butter, bake the...
Ingredients:
brown sugar, lemon juice, cornstarch, vanilla, salt, peaches, butter, flour, sugar, baking powder, baking soda, milk yogurt
www.allrecipes.com
This Arabic fattoush salad is a colorful tossed salad with a lemony garlic dressing.
This Arabic fattoush salad is a colorful tossed salad with a lemony garlic dressing.
Ingredients:
vegetable oil, breads, english cucumber, tomatoes, red onion, italian parsley, mint, olive oil, lemon juice, sumac, garlic, sheep
www.chowhound.com
A vegetarian feta-stuffed falafel recipe.
A vegetarian feta-stuffed falafel recipe.
Ingredients:
garbanzo beans, garlic, parsley leaves, mint leaves, cumin, baking powder, salt, black pepper, feta cheese, lemon juice, water
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.
This recipe is by Suzanne Hamlin and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
fluke, fennel bulb, scallions, olive oil, lemon juice, spearmint, tomatoes, tangerine, sherry vinegar, cumin, garlic, mesclun