Search Results (9,108 found)
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Haloumi cheese balances the sharp flavors of this salad.
Haloumi cheese balances the sharp flavors of this salad.
Ingredients:
olive oil, lemon juice, tomatoes, lebanese cucumber, red onion, mint leaves, parsley leaves, black olives, haloumi cheese
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Get Iceberg Lettuce with Carrot Ginger Soy Dressing with Cilantro and Red Thai Chiles Recipe from Food Network
Get Iceberg Lettuce with Carrot Ginger Soy Dressing with Cilantro and Red Thai Chiles Recipe from Food Network
Ingredients:
carrots, ginger, shallots, soy sauce, wine vinegar, water, superfine sugar, vegetable oil, salt, iceberg lettuce, thai chile
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Get Butternut Squash Risotto Recipe from Food Network
Get Butternut Squash Risotto Recipe from Food Network
Ingredients:
butter, sage, butternut squash, onion, cloves, arborio rice, dry white wine, chicken broth, parmesan cheese, gouda cheese, arugula
cooking.nytimes.com
Broiling is perhaps the easiest way to cook soft shell crabs All you do is oil up the crabs, lay them on a baking sheet and broil them until crisp and bronzed on both sides — under 10 minutes It's also one of the tastiest ways to cook them: their edges crisp and char while their bellies swell with sweet, saline juices
Broiling is perhaps the easiest way to cook soft shell crabs All you do is oil up the crabs, lay them on a baking sheet and broil them until crisp and bronzed on both sides — under 10 minutes It's also one of the tastiest ways to cook them: their edges crisp and char while their bellies swell with sweet, saline juices
cooking.nytimes.com
Alain Sailhac, dean emeritus of the French Culinary Institute in New York and one of New York’s most venerable French chefs, gives inspiration here to recapture the glory of the chicken breast, that popular yet generally overcooked piece of meat He suggests cutting the breast in half horizontally to make two thin pieces, then topping them with quick-cooking vegetables like mushrooms, zucchini or tomatoes, and roasting everything together This supremely juicy and complexly flavored dish uses that technique and is a snap to put together.
Alain Sailhac, dean emeritus of the French Culinary Institute in New York and one of New York’s most venerable French chefs, gives inspiration here to recapture the glory of the chicken breast, that popular yet generally overcooked piece of meat He suggests cutting the breast in half horizontally to make two thin pieces, then topping them with quick-cooking vegetables like mushrooms, zucchini or tomatoes, and roasting everything together This supremely juicy and complexly flavored dish uses that technique and is a snap to put together.
Ingredients:
olive oil, chicken breast, salt, curry powder, oyster mushrooms, basil, garlic, scallions
www.allrecipes.com
Cooked asparagus, diced English cucumber, and green onion are folded into long-grained rice and chilled. The dill/mustard vinaigrette is chilled as well. Just before serving, the dressing is folded into the rice salad and served in a bowl lined with lettuce leaves. Wonderful.
Cooked asparagus, diced English cucumber, and green onion are folded into long-grained rice and chilled. The dill/mustard vinaigrette is chilled as well. Just before serving, the dressing is folded into the rice salad and served in a bowl lined with lettuce leaves. Wonderful.
Ingredients:
water, white rice, asparagus, english cucumber, green onions, dijon mustard, sugar, white wine vinegar, dry mustard, vegetable oil, dill weed, butter lettuce
cooking.nytimes.com
There are lots of authentic vegetarian Indian dishes, but this hearty curry is more a seat-of-the-pants improvisation, actually based on a French technique The recipe, however, may be used as a template for any number of variations Make it with other winter vegetables, or change the combination to match the seasonal vegetables available throughout the year
There are lots of authentic vegetarian Indian dishes, but this hearty curry is more a seat-of-the-pants improvisation, actually based on a French technique The recipe, however, may be used as a template for any number of variations Make it with other winter vegetables, or change the combination to match the seasonal vegetables available throughout the year
Ingredients:
vegetable oil, cumin seeds, coriander seeds, turmeric, cayenne, ginger, garlic, chiles, onion, tomato paste, delicata, parsnips, potatoes, cauliflower, chickpeas
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An untraditional marriage: German sausage meets Italian green.
An untraditional marriage: German sausage meets Italian green.
Ingredients:
broccoli rabe, olive oil, bratwurst, yellow onion, salt plus, garlic, chicken broth, lemon, lemon juice
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Get Slow Cooker Chicken and Vegetable Soup Recipe from Food Network
Get Slow Cooker Chicken and Vegetable Soup Recipe from Food Network
Ingredients:
bone, chicken broth, carrots, parsnips, celery, onion, parmesan, curry powder, peas, dill fronds
cooking.nytimes.com
Turmeric milk is a simple infusion of warm milk with turmeric that exists with countless variations in homes across India, where it's known as haldi doodh The drink might include black pepper, and a touch of jaggery or honey to sweeten it This hybridized version lies somewhere closer to a masala chai with a dose of black tea and a spoon of fresh grated ginger
Turmeric milk is a simple infusion of warm milk with turmeric that exists with countless variations in homes across India, where it's known as haldi doodh The drink might include black pepper, and a touch of jaggery or honey to sweeten it This hybridized version lies somewhere closer to a masala chai with a dose of black tea and a spoon of fresh grated ginger
www.allrecipes.com
Chicken cubes are marinated in sake, soy sauce, ginger, and sugar then grilled on skewers in this Japanese-inspired yakitori appetizer.
Chicken cubes are marinated in sake, soy sauce, ginger, and sugar then grilled on skewers in this Japanese-inspired yakitori appetizer.
www.allrecipes.com
Cauliflower is pulsed until it is the size of rice and roasted until golden brown in this quick and easy recipe for a grain-free side dish.
Cauliflower is pulsed until it is the size of rice and roasted until golden brown in this quick and easy recipe for a grain-free side dish.