Search Results (21,738 found)
cooking.nytimes.com
Harissa is that fiery paste used in Tunisian cuisine You can get it in tubes, but the homemade version tastes much fresher Make a note on the label to top up with olive oil whenever the harissa is used so that it will keep for a long time.
Harissa is that fiery paste used in Tunisian cuisine You can get it in tubes, but the homemade version tastes much fresher Make a note on the label to top up with olive oil whenever the harissa is used so that it will keep for a long time.
cooking.nytimes.com
This is a recipe to win the dinner party sweepstakes, and at very low stakes: slow-roasted pork shoulder served with lettuce, rice and a raft of condiments The chef David Chang serves the dish, known by its Korean name, bo ssam, at his Momofuku restaurant in the East Village and elsewhere He shared the recipe with The Times in 2012
This is a recipe to win the dinner party sweepstakes, and at very low stakes: slow-roasted pork shoulder served with lettuce, rice and a raft of condiments The chef David Chang serves the dish, known by its Korean name, bo ssam, at his Momofuku restaurant in the East Village and elsewhere He shared the recipe with The Times in 2012
Ingredients:
bone, sugar, plus, brown sugar, scallions, ginger, neutral oil, soy sauce, sherry vinegar, salt, chili, white rice, bibb lettuce, oysters
www.foodnetwork.com
Get Dandelion Green Gumbo with Good Thyme Rice Recipe from Food Network
Get Dandelion Green Gumbo with Good Thyme Rice Recipe from Food Network
Ingredients:
olive oil, white rice, vegetable stock, thyme, butter, cloves, ribs, red bell pepper, yellow onion, paprika, bay leaf, flour, beer, hot sauce, worcestershire sauce, tomatoes, dandelion greens, nutmeg, lemon, scallions
www.chowhound.com
A classic chicken taco soup recipe.
A classic chicken taco soup recipe.
Ingredients:
olive oil, yellow onion, chicken thighs, tomatoes, black beans, green chiles, chicken broth, chili powder, cumin, zest, cilantro
www.chowhound.com
Asian-style tuna tartare recipe with soy sauce, fresh ginger, and sesame seeds.
Asian-style tuna tartare recipe with soy sauce, fresh ginger, and sesame seeds.
Ingredients:
yellowfin tuna, english cucumber, scallions, lime juice, soy sauce, sesame seeds, ginger, sesame oil
www.foodnetwork.com
Get Sauteed Green Beans with Garlic Chips Recipe from Food Network
Get Sauteed Green Beans with Garlic Chips Recipe from Food Network
www.allrecipes.com
Fresh mango, lime juice, and jalapeno give this vegetarian black bean and barley salad Caribbean flair, perfect for a hearty summer lunch.
Fresh mango, lime juice, and jalapeno give this vegetarian black bean and barley salad Caribbean flair, perfect for a hearty summer lunch.
Ingredients:
water, salt, barley, mango, lime juice, olive oil, cumin, black beans, tomatoes, red onion, cilantro, jalapeno pepper
www.delish.com
Serve these sweet carrots as a side dish with Cat Cora's Lamb Chops with Asparagus and Feta Salsa Verde.
Serve these sweet carrots as a side dish with Cat Cora's Lamb Chops with Asparagus and Feta Salsa Verde.
Ingredients:
olive oil, butter, baby carrots, chicken stock, apple cider, brown sugar, lemon juice, dill
www.chowhound.com
This French green bean salad recipe is tossed in a tangy Dijon mustard dressing and takes less than 30 minutes to prepare.
This French green bean salad recipe is tossed in a tangy Dijon mustard dressing and takes less than 30 minutes to prepare.
Ingredients:
shallot, white wine vinegar, garlic, dijon mustard, salt plus, black pepper, olive oil, capers, italian parsley
www.chowhound.com
The bright, earthy flavors of this fava bean spread are worth all that shelling.
The bright, earthy flavors of this fava bean spread are worth all that shelling.
www.allrecipes.com
This do-it-yourself lemon vinaigrette features Dijon mustard, red wine vinegar, oregano, and garlic.
This do-it-yourself lemon vinaigrette features Dijon mustard, red wine vinegar, oregano, and garlic.
Ingredients:
red wine vinegar, dijon mustard, oregano, garlic, salt, black pepper, olive oil, lemon juice
cooking.nytimes.com
Mr Franey brought this French-inspired variation of the American classic to The Times in 1993 his 60-Minute Gourmet column In a nod to his country of origin, he calls for lamb instead of beef, and tiny green lentils for red kidney beans
Mr Franey brought this French-inspired variation of the American classic to The Times in 1993 his 60-Minute Gourmet column In a nod to his country of origin, he calls for lamb instead of beef, and tiny green lentils for red kidney beans
Ingredients:
olive oil, lamb, onions, garlic, celery, red pepper, jalapeno pepper, cumin, chile, oregano, bay leaves, tomatoes, chicken broth, green lentils