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cooking.nytimes.com
Panade is the French country cook's answer to stuffing — a satisfying and efficient way to use up stale bread. Because there are so few components, taking care to ensure that each one is just right will make all the difference in how the final dish tastes. Start with a stale, crusty loaf of sourdough bread Cook the onions slowly, until they're a deep caramel color, and then season them properly with vinegar and wine Buy good Gruyère and Parmesan, and grate it yourself
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Switch from your typical grilled cheese sandwich by using mayonnaise instead of butter and add a little kick with pepperjack cheese.
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Combined with velvety Yukon Gold potatoes, Jerusalem artichokes (a.k.a. sunchokes) lend their sweet, nutty flavor to this golden bread crumb-topped gratin.
cooking.nytimes.com
Sarah Frey, who sells more pumpkins than anyone else in America, often entertains retailers and produce executives at her farmhouse in southern Illinois She likes to serve white baby pumpkins stuffed with spinach and cheese Along with their orange counterparts, mini-pumpkins are often considered more decorative than culinary
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This is a modern version of the classic coq au vin-rich in flavor but lower in calories than the original, and much faster to make.
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If you can make boxed macaroni and cheese, you can make this one-pan mac and cheese from scratch! The bacon, chives, and crispy bread crumb topping add extra flavor and texture.
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This classic French salad from Lyons is a perfect contrast in flavors and textures.
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Get Fancy 5-Minute Grilled Cheese Recipe from Food Network
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The flavorful heat of wasabi wakes up the senses in a Japanese fusion-style deviled egg.
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Prosciutto, fontina cheese, and giardiniera are cooked between bread slices in this quick and easy Italin stuffed toast, a toast farcito.