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This rich, elegant gratin, adapted from the chef Naomi Pomeroy's book "Taste and Technique," brings together braised fennel, Gruyère sauce and crisp bread crumbs, with outrageously delicious results As with many recipes in this highly instructive book, this gratin is more labor intensive than what you may expect — coarse bread crumbs are toasted and shattered just so — but every component is key to the final dish A lot happens simultaneously, so breathe deep, and be sure to prep your ingredients before beginning, and carefully read through the recipe to the end (a good practice always)
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Get Yams with Toasted Spice Rub Recipe from Food Network
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Freshen up your hump day with a juicy bone-in pork chop topped with a simple slaw.
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An easy herb-roasted turkey breast recipe.
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Get Naan: Indian Oven-Baked Flat Bread Recipe from Food Network
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Here is a spice-perfumed braised chicken dish that is greater than the sum of its parts, with complex flavor that belies the ease of preparation As a bonus, you can prepare it up to 2 days in advance, since it reheats beautifully.
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Having some friends over for a casual dinner and they don’t want to keep it light and simple, then Fettuccines with Mustard Greens and Mushrooms will suit their...
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Layered flavors are the secret behind this chicken salad, from the chef Sara Kramer of Kismet in Los Angeles After grilling the chicken and letting it rest, reserve the chicken juice to whisk into a vinaigrette of olive oil and lemon juice Then add chile crisp, that chile-flake-in-oil condiment some Chinese restaurants have on the table, and augment it with toasted and crushed coriander, fennel seed and cardamom
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Fennel fronds and anise liqueur make a tasty addition to basic mayonnaise.
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Get Shaved Fennel Salad Recipe from Food Network
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Get Lasagna of Roasted Butternut Squash Recipe from Food Network