Search Results (1,579 found)
cooking.nytimes.com
This is a dressing designed for drizzling, not for tossing: the pink of the shallots and the peppercorns look really lovely on top of a composed salad But the artful mix of tart, crunchy, salty and sweet elements means you can toss it with any salad when craving a change from the usual vinaigrette Since it’s made the day before serving to give the shallots a chance to soften and mellow, this dressing is great for parties.
www.delish.com
Dress up frozen corn the easy way with cream cheese and snipped fresh chives. This dish is ready in seven minutes and requires minimal effort.
www.allrecipes.com
Take the guesswork out of risotto with this recipe where the rice is started on the stove, baked halfway through the process, then finished with cheese and chives on the stove.
www.simplyrecipes.com
Guacamole Deviled Eggs! Hard boiled eggs and avocado are made for each other in these creamy, tasty deviled eggs. No mayo needed.
www.foodnetwork.com
Get Sweet Pea Soup Recipe from Food Network
Ingredients: bacon, oil, flour, leeks, peas, heavy cream, garnish
www.foodnetwork.com
Get Truffled Egg Salad Tea Sandwiches Recipe from Food Network
cooking.nytimes.com
This Brazilian dish may contain a few unexpected or even unfamiliar ingredients, but they are easy to find online and worth the search The result is a tropical fish stew mellowed by slices of plantain and coconut milk and accompanied by the traditional hot sauce called piri-piri and farofa, the toasted cassava-meal accompaniment Farofa is served all over South America with all kinds of dishes; this version, with caramelized onions adapted from Felipe Amaral in Rio de Janeiro, was my favorite
www.allrecipes.com
Ham and cheese turn a simple omelette into a filling breakfast or a fun breakfast for dinner choice. Fresh chives add color and extra flavor.
www.delish.com
Buffalo is the pasta sauce you never knew you needed.
www.foodnetwork.com
Get Stuffed Chicken Breasts Recipe from Food Network
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 10 minutes, plus 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: puddings, plus, flour, chives, water
www.chowhound.com
Eggs Benedict always makes breakfast special, even more so when you add Dungeness crab and steamed artichokes to the rich hollandaise and poached egg.