Search Results (2,285 found)
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Get Naan: Indian Oven-Baked Flat Bread Recipe from Food Network
Get Naan: Indian Oven-Baked Flat Bread Recipe from Food Network
www.chowhound.com
This mulled hard cider recipes uses pear cider instead of the more traditional apple and adds the flavors of ginger, orange, brandy, and honey.
This mulled hard cider recipes uses pear cider instead of the more traditional apple and adds the flavors of ginger, orange, brandy, and honey.
cooking.nytimes.com
This dish uses one of my favorite techniques for cooking just about anything quickly: high-heat roasting All you do is spread seasoned protein and vegetables out on one rimmed baking sheet and roast everything at the same time Here I’ve paired shrimp with broccoli rabe, which cook in about 10 minutes flat.
This dish uses one of my favorite techniques for cooking just about anything quickly: high-heat roasting All you do is spread seasoned protein and vegetables out on one rimmed baking sheet and roast everything at the same time Here I’ve paired shrimp with broccoli rabe, which cook in about 10 minutes flat.
cooking.nytimes.com
Can mac ‘n’ cheese be haute Yes, in the hands of Maximo Lopez May, the executive chef of Wall & Water at the Andaz Wall Street Hotel in Manhattan, who adds exotic mushrooms “It only works if the mushrooms are great,” he said, “so go for elegant ones, like chanterelles or trumpets.” If your budget doesn’t allow for those, then use oyster mushrooms, hen o’ the woods or cremini
Can mac ‘n’ cheese be haute Yes, in the hands of Maximo Lopez May, the executive chef of Wall & Water at the Andaz Wall Street Hotel in Manhattan, who adds exotic mushrooms “It only works if the mushrooms are great,” he said, “so go for elegant ones, like chanterelles or trumpets.” If your budget doesn’t allow for those, then use oyster mushrooms, hen o’ the woods or cremini
Ingredients:
cavatelli, butter, country bread, thyme leaves, onion, cloves, oyster mushrooms, olive oil, white wine, heavy cream, milk, cheese, lemons, parsley leaves
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Get Trio of Duck Roasted Breast, Leg Confit and Seared Foie Gras with Horseradish Parsnip Puree and Huckleberry Brandy Sauce Recipe from Food Network
Get Trio of Duck Roasted Breast, Leg Confit and Seared Foie Gras with Horseradish Parsnip Puree and Huckleberry Brandy Sauce Recipe from Food Network
Ingredients:
duck, confit, foie gras, horseradish, huckleberry, canola oil, salt and pepper, white onion, garlic, celery, thyme, potatoes, parsnips, heavy whipping cream, brandy, butter, sugar, demi glace
cooking.nytimes.com
This recipe is by Robert Farrar Capon and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Robert Farrar Capon and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
We'll take our pork with more pork please.
We'll take our pork with more pork please.
www.delish.com
Lots of carrots and parsnips give old-favorite chicken noodle soup a sweet savor. To balance this effect, use the optional parsley, which is just slightly bitter.
Lots of carrots and parsnips give old-favorite chicken noodle soup a sweet savor. To balance this effect, use the optional parsley, which is just slightly bitter.
Ingredients:
chicken broth, onion, carrots, parsnips, salt, black pepper, egg noodles, dill, parsley
cooking.nytimes.com
It is with great trepidation that I offer three classic recipes, hoping to suit the three schools of chocolate-chip cookiedom (Try the crisp and gooey versions to compare.) This version is perfect for dunking in milk, and miles ahead of anything found in a plastic sleeve Note that this recipe uses two eggs, directly between the crisp version's omission and the gooey version's use of three.
It is with great trepidation that I offer three classic recipes, hoping to suit the three schools of chocolate-chip cookiedom (Try the crisp and gooey versions to compare.) This version is perfect for dunking in milk, and miles ahead of anything found in a plastic sleeve Note that this recipe uses two eggs, directly between the crisp version's omission and the gooey version's use of three.
Ingredients:
flour, baking soda, salt, butter, brown sugar, sugar, eggs, vanilla, chocolate, walnuts
cooking.nytimes.com
This is truly the best way to cook salmon Slowly roasting an already fatty fish in an even more luxurious fat (here, olive oil) makes it nearly impossible to overcook Plus, you can flavor that oil with whatever you fancy — spices, herbs, citrus, chiles — which, in turn, will flavor the fish
This is truly the best way to cook salmon Slowly roasting an already fatty fish in an even more luxurious fat (here, olive oil) makes it nearly impossible to overcook Plus, you can flavor that oil with whatever you fancy — spices, herbs, citrus, chiles — which, in turn, will flavor the fish
www.delish.com
The choux pastry for the profiteroles is made with matzo meal and margarine, making it appropriate for a dairy or meat meal. The tropical treatment of the filling gives this classic French dessert a fun new twist.
The choux pastry for the profiteroles is made with matzo meal and margarine, making it appropriate for a dairy or meat meal. The tropical treatment of the filling gives this classic French dessert a fun new twist.
Ingredients:
water, margarine, sugar, matzo, potato starch, eggs, bananas, brown sugar, orange juice, coconut milk, superfine sugar
cooking.nytimes.com
You can make this oatmeal, which will take on a purple hue once the blueberries begin to burst, on top of the stove or in the microwave It only takes about 10 minutes on top of the stove (five minutes in the microwave).
You can make this oatmeal, which will take on a purple hue once the blueberries begin to burst, on top of the stove or in the microwave It only takes about 10 minutes on top of the stove (five minutes in the microwave).