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To reduce the amount of butter and cream in his dishes, the chef Michel Richard works with three elements: reductions or concentrations, sauces or juices; crusts to keep food moist; and firecrackers, the crunch from oven-dried vegetables and fruits.
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Get Ackee and Potato Soup with Crab Salad Recipe from Food Network
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Get A Vegetable Pie Filled with Spinach, Raisins, and Ras El Hanout, Topped with Herbed Bulgar Walnut Crust Recipe from Food Network
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Get Vegetarian Pot Pie Recipe from Food Network
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Faux cheeses made with nuts are key to vegan cooking. Chef Sean Baker re-creates the flavor of ricotta by combining pureed raw cashews with nutritional yeast, which is available at well-stocked specialty and natural food stores.
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Here's a version of Italian wedding soup. The "wedding" refers to the marriage of flavors.
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These lamb burgers are seasoned with oregano, red pepper flakes, mint, and sherry.
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These sticky, apple-scented ribs are cooked in the oven, then finished on the grill.
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An Italian version of stir-fry, this tasty dish mixes cubed, boneless chicken and penne pasta with red and green peppers, garlic, tomatoes, oregano, and basil for an easy weeknight supper.
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For this refreshingly crunchy salad, Mark Peel adds mineral-rich romaine lettuce, frisée, and sliced radishes to the classic Waldorf salad mix of apples, celery, and walnuts.
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Get Mummy Boome's Traditional Shepherds Pie Recipe from Food Network
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This crab Benedict recipe tops buttery, flaky, lemon-chive drop biscuits with lump crabmeat, poached eggs, and a rich hollandaise sauce.