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Brussels sprout leaves are tossed in olive oil and Dijon mustard and roasted until crisp for a spicy, addictive twist on veggie chips.
Brussels sprout leaves are tossed in olive oil and Dijon mustard and roasted until crisp for a spicy, addictive twist on veggie chips.
www.delish.com
Robust cauliflower is a great foil for sweet golden raisins and crunchy chopped almonds.
Robust cauliflower is a great foil for sweet golden raisins and crunchy chopped almonds.
www.delish.com
The cooked grains can be refrigerated for up to 5 days or frozen for up to 1 month.
The cooked grains can be refrigerated for up to 5 days or frozen for up to 1 month.
www.delish.com
This simple artichoke appetizer calls for store-bought marinated artichokes, reducing the prep time to almost zero.
This simple artichoke appetizer calls for store-bought marinated artichokes, reducing the prep time to almost zero.
cooking.nytimes.com
Cauliflower is at its peak now, from December through March, when produce markets often are otherwise spare, particularly if you happen to live in a northern climate Like other cruciferous vegetables, cauliflower is an abundant source of phytonutrients and enzymes that may help neutralize toxins damaging to the body’s cells It’s an excellent source of vitamins C and K, folate and dietary fiber, and a very good source of vitamins B5 and B6, tryptophan, omega-3 fatty acids and manganese
Cauliflower is at its peak now, from December through March, when produce markets often are otherwise spare, particularly if you happen to live in a northern climate Like other cruciferous vegetables, cauliflower is an abundant source of phytonutrients and enzymes that may help neutralize toxins damaging to the body’s cells It’s an excellent source of vitamins C and K, folate and dietary fiber, and a very good source of vitamins B5 and B6, tryptophan, omega-3 fatty acids and manganese
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Get Creamy Black Beans Recipe from Food Network
Get Creamy Black Beans Recipe from Food Network
cooking.nytimes.com
This simple, classic braise from northern France brings together the fall flavors of sweet apples, yeasty cider, cream and chicken The only trick is flambéing the Calvados or brandy, which gives it a toasty flavor â itâs literally playing with fire, so if youâd prefer not to do that, you can stay safe and get very similar results by pouring the liquor in off-heat, and gently simmering it to evaporate the alcohol.
This simple, classic braise from northern France brings together the fall flavors of sweet apples, yeasty cider, cream and chicken The only trick is flambéing the Calvados or brandy, which gives it a toasty flavor â itâs literally playing with fire, so if youâd prefer not to do that, you can stay safe and get very similar results by pouring the liquor in off-heat, and gently simmering it to evaporate the alcohol.
www.delish.com
This rectangular quiche is filled with caramelized onions and crumbly gorgonzola.
This rectangular quiche is filled with caramelized onions and crumbly gorgonzola.
cooking.nytimes.com
Jean-Georges Vongerichten learned how to make this recipe from the great Paul Bocuse, who added it to his repertoire while cooking for Eugenie Brazier, his teacher at La Mère Brazier in Lyon, France Chicken with vinegar is one of the great poultry dishes from that area, where the chickens are considered by many to be the best in the world Mr
Jean-Georges Vongerichten learned how to make this recipe from the great Paul Bocuse, who added it to his repertoire while cooking for Eugenie Brazier, his teacher at La Mère Brazier in Lyon, France Chicken with vinegar is one of the great poultry dishes from that area, where the chickens are considered by many to be the best in the world Mr
cooking.nytimes.com
This recipe is adapted from “The Tenth Muse: My Life in Food,” the memoir of Judith Jones, the book editor who among many other things first brought Julia Child into print It comes together in about five minutes and improves cold meats, cold cuts, blanched asparagus, boiled potatoes – almost anything you can think of Take note: the egg needs to be really finely chopped to achieve the sauce’s optimal texture.
This recipe is adapted from “The Tenth Muse: My Life in Food,” the memoir of Judith Jones, the book editor who among many other things first brought Julia Child into print It comes together in about five minutes and improves cold meats, cold cuts, blanched asparagus, boiled potatoes – almost anything you can think of Take note: the egg needs to be really finely chopped to achieve the sauce’s optimal texture.
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This creamy, flavorful toast with ricotta, cherry tomatoes, and bacon uses thick-cut crusty bread, and can be eaten for breakfast, or at any time of day.
This creamy, flavorful toast with ricotta, cherry tomatoes, and bacon uses thick-cut crusty bread, and can be eaten for breakfast, or at any time of day.
Ingredients:
bacon, cherry tomatoes, parmesan cheese, basil, crusty bread, olive oil, ricotta cheese