Search Results (1,732 found)
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A perfect weeknight dinner-party dish that takes just six ingredients and 15 minutes.
A perfect weeknight dinner-party dish that takes just six ingredients and 15 minutes.
www.delish.com
Thick, meaty slices of king oyster mushrooms are roasted in the oven for a rich, concentrated flavor.
Thick, meaty slices of king oyster mushrooms are roasted in the oven for a rich, concentrated flavor.
www.chowhound.com
Tender and creamy with coconut milk, this fragrant rice dish from The Malaysian Kitchen cookbook is accented with the warmth of ginger and garlic, the vanilla...
Tender and creamy with coconut milk, this fragrant rice dish from The Malaysian Kitchen cookbook is accented with the warmth of ginger and garlic, the vanilla...
Ingredients:
basmati rice, salt, cloves, ginger, coconut milk, water, canola oil, peanuts, sambal oelek, shallots, peanut oil, sugar, onion, tamarind, cucumber, eggs, banana
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Amanda Hesser and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Roasting toughens cauliflower and dries it out a bit With many foods, this description may not sound that appealing, but because cauliflower is often mushy and watery, roasting is beneficial Here, a (rather strong) vinaigrette is tossed with the cauliflower immediately after roasting, along with the raisins, whose sweetness counters the anchovies beautifully.
Roasting toughens cauliflower and dries it out a bit With many foods, this description may not sound that appealing, but because cauliflower is often mushy and watery, roasting is beneficial Here, a (rather strong) vinaigrette is tossed with the cauliflower immediately after roasting, along with the raisins, whose sweetness counters the anchovies beautifully.
www.foodnetwork.com
Get Grilled Skirt Steak with Salsa Verde and Fresh Chick Pea Salad Recipe from Food Network
Get Grilled Skirt Steak with Salsa Verde and Fresh Chick Pea Salad Recipe from Food Network
Ingredients:
skirt steak, garlic, shallot, anchovy, capers, fresno chile, lemon, mint leaves, parsley, olive oil, chickpeas
www.delish.com
Juicy salmon eggs add a delicate crunch to this luxurious pasta dish. If you prefer a more subtle fish flavor, substitute trout roe and smoked trout for the salmon roe and smoked salmon.
Juicy salmon eggs add a delicate crunch to this luxurious pasta dish. If you prefer a more subtle fish flavor, substitute trout roe and smoked trout for the salmon roe and smoked salmon.
www.allrecipes.com
Beer, jalapeno peppers, and onions make this bread a savory treat.
Beer, jalapeno peppers, and onions make this bread a savory treat.
Ingredients:
lager, butter, sugar, salt, bread flour, yeast, jack cheese, asiago cheese, jalapeno peppers, onions
cooking.nytimes.com
Sometimes I get bored with broccoli — but then I use it in a risotto, and it’s like a completely new vegetable The diced stems retain a nice texture that contrasts with the tender flowers Make sure to slice the flowers thin for the most delicate results.
Sometimes I get bored with broccoli — but then I use it in a risotto, and it’s like a completely new vegetable The diced stems retain a nice texture that contrasts with the tender flowers Make sure to slice the flowers thin for the most delicate results.
Ingredients:
vegetable stock, olive oil, onion, carnaroli rice, garlic, sauvignon blanc, broccoli, parmesan cheese, parsley
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Get Kale Caesar Salad Recipe from Food Network
Get Kale Caesar Salad Recipe from Food Network
Ingredients:
cloves, italian bread, parmigiano, zest, dijon mustard, anchovy, worcestershire sauce, kale
www.foodnetwork.com
Get Cod Bordelaise Recipe from Food Network
Get Cod Bordelaise Recipe from Food Network
Ingredients:
butter, shallots, mushrooms, thyme, dry red wine, cod, parsley leaves, olive oil, skin, cloves
cooking.nytimes.com
Frank Castronovo and Frank Falcinelli, who own the Frankies Spuntino restaurants in New York, prefer to keep it mellow "I cooked on the line for 18 years," Mr Falcinelli told The Times
Frank Castronovo and Frank Falcinelli, who own the Frankies Spuntino restaurants in New York, prefer to keep it mellow "I cooked on the line for 18 years," Mr Falcinelli told The Times