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cooking.nytimes.com
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.
cooking.nytimes.com
The secret here isn’t in the seasonings (though the tarragon and sour cream make it pretty wonderful) but in the texture of the chicken, described as “plush” by the chef Barbara Tropp in her “China Moon” cookbook She incorporated Chinese methods and flavors to her cooking, including this foolproof method for poaching chicken breasts without overcooking It makes a chicken salad that’s perfect for sandwiches (especially on dark rye or sourdough breads) or scooped onto a lettuce-lined plate with sliced radishes, tomatoes, crackers, grapes or all of the above
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Gujeolpan means "dish of nine dishes" or "Platter of nine delicacies" and is actually named for the serving dish and not the food presented in the dish. Gujeolpan...
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Get Smoky Turkey Shepherd's Pie Recipe from Food Network
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Get Waldorf Salad Recipe from Food Network
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Get Flank Steak Wrapped Petit Filet with Smashed Potatoes with Creme Fraiche Recipe from Food Network
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Get Mashed Potato-Stuffed Meatloaf Recipe from Food Network
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Get Salad Nicoise with Seared Tuna Recipe from Food Network
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California version of the classic Spanish gazpacho! Chilled soup made with ripe fresh tomatoes, cucumber, bell pepper, celery, and onions.