Search Results (441 found)
cooking.nytimes.com
Katherine Youngblood, the chef de cuisine at Lot 2 in Brooklyn, sautées heirloom broccoli with garlic, chile flakes, anchovy and plenty of lemon, and serves it heaped on olive oil-fried bread showered with pecorino The oily crunch of the bread, the saltiness of the cheese and the sweetness of the broccoli combine into something that, had it not been for my sense of propriety, would have had me licking the plate I made a few minor edits while testing the recipe, taking down the olive oil by just a bit and streamlining the method
Katherine Youngblood, the chef de cuisine at Lot 2 in Brooklyn, sautées heirloom broccoli with garlic, chile flakes, anchovy and plenty of lemon, and serves it heaped on olive oil-fried bread showered with pecorino The oily crunch of the bread, the saltiness of the cheese and the sweetness of the broccoli combine into something that, had it not been for my sense of propriety, would have had me licking the plate I made a few minor edits while testing the recipe, taking down the olive oil by just a bit and streamlining the method
www.chowhound.com
I made this up as part of a New Year's Day menu. Traditionally, Southerners eat greens on New Year's to insure they will have plenty of "foldin' money" in the...
I made this up as part of a New Year's Day menu. Traditionally, Southerners eat greens on New Year's to insure they will have plenty of "foldin' money" in the...
www.chowhound.com
This classic pesto recipe from "The Silver Spoon" cookbook uses basil, Parmesan cheese, Pecorino Romano cheese, and pine nuts.
This classic pesto recipe from "The Silver Spoon" cookbook uses basil, Parmesan cheese, Pecorino Romano cheese, and pine nuts.
cooking.nytimes.com
This dish is made with perciatelli, hollow long noodles that also go by the name bucatini Their texture is robust, supporting a robust sauce like this one Because the noodles are hollow, they cook much more quickly than spaghetti, so keep your eye on them so they don’t get too soft
This dish is made with perciatelli, hollow long noodles that also go by the name bucatini Their texture is robust, supporting a robust sauce like this one Because the noodles are hollow, they cook much more quickly than spaghetti, so keep your eye on them so they don’t get too soft
Ingredients:
cauliflower, olive oil, garlic, chili, tomatoes, capers, perciatelli, parsley, pecorino
www.allrecipes.com
It's cacio e pepe in lasagna form! Pecorino Romano is joined by ricotta and mozzarella and plenty of fresh ground pepper to create an easy vegetarian lasagna--a quick weeknight dinner.
It's cacio e pepe in lasagna form! Pecorino Romano is joined by ricotta and mozzarella and plenty of fresh ground pepper to create an easy vegetarian lasagna--a quick weeknight dinner.
Ingredients:
olive oil, lasagna noodles, ricotta cheese, mozzarella cheese, pecorino romano, black pepper, parsley, paprika
www.chowhound.com
Water Kimchi is a very satisfying dish with a cooling taste that off sets some of the spice effect of many Korean dishes.
Water Kimchi is a very satisfying dish with a cooling taste that off sets some of the spice effect of many Korean dishes.
Ingredients:
daikon radish, napa cabbage, salt, cloves, pear, chili pepper, green onion, water, sugar
www.delish.com
You can substitute 1 1/2 cups of shredded Monterey Jack cheese plus 1 cup of sharp white Cheddar cheese for the Spanish cheeses.
You can substitute 1 1/2 cups of shredded Monterey Jack cheese plus 1 cup of sharp white Cheddar cheese for the Spanish cheeses.
Ingredients:
parmesan cheese, water, white grits, baby spinach, parsley leaves, butter, garlic, cheese, manchego cheese, eggs
www.foodnetwork.com
Get Arancini Al Ragu Recipe from Food Network
Get Arancini Al Ragu Recipe from Food Network
Ingredients:
beef stock, butter, salt, saffron strands, arborio rice, parmesan, pecorino, beef, pork, olive oil, yellow onion, carrot, celery, bay leaf, white wine, tomato puree, tomato paste, peas, mozzarella, flour, breadcrumbs
cooking.nytimes.com
Here is a simple and gorgeous main dish that both celebrates spring and tastes like it The perfect meal for a long, lazy afternoon or a Sunday evening Boneless shoulder of lamb is ideal because you can smear the interior with garlic and mint
Here is a simple and gorgeous main dish that both celebrates spring and tastes like it The perfect meal for a long, lazy afternoon or a Sunday evening Boneless shoulder of lamb is ideal because you can smear the interior with garlic and mint
Ingredients:
lamb, garlic, mint, olive oil, young carrots, onion, baby artichokes, fava beans, asparagus, english peas, parsley
www.delish.com
For a main-course salad, Cellar Door Cafe chef Charlie Parker concocted this unexpectedly delicious combination of turnips, oranges, and hazelnuts.
For a main-course salad, Cellar Door Cafe chef Charlie Parker concocted this unexpectedly delicious combination of turnips, oranges, and hazelnuts.
Ingredients:
olives, navel orange, orange juice, turnips, olive oil, onion, garlic, water, baby spinach, hazelnuts
cooking.nytimes.com
For many Italian-American families, in New Jersey and elsewhere, the Thanksgiving smorgasbord doesn’t feel quite right without a little touch of red sauce So you say: “Manicotti That doesn’t really go with turkey and stuffing and cranberries.” What, you want to argue about it
For many Italian-American families, in New Jersey and elsewhere, the Thanksgiving smorgasbord doesn’t feel quite right without a little touch of red sauce So you say: “Manicotti That doesn’t really go with turkey and stuffing and cranberries.” What, you want to argue about it
Ingredients:
olive oil, white onion, garlic, tomatoes, tomato paste, salt plus, black pepper, sugar, basil leaves, eggs, flour, salt, vegetable oil, mozzarella, parmesan, parsley, nutmeg, pecorino romano