Search Results (27,671 found)
www.delish.com
Butternut squash boosts this recipe with beta-carotene and vitamin C. To cook gratin in advance, prepare through step 2, cover, and refrigerate for up to 24 hours.
Butternut squash boosts this recipe with beta-carotene and vitamin C. To cook gratin in advance, prepare through step 2, cover, and refrigerate for up to 24 hours.
www.delish.com
Eating cheeseburgers just got WAY more fun.
Eating cheeseburgers just got WAY more fun.
www.foodnetwork.com
Get Sheet Pan Turkey with Sage and Brown Butter Recipe from Food Network
Get Sheet Pan Turkey with Sage and Brown Butter Recipe from Food Network
www.allrecipes.com
This 30-Minute Potato Breakfast Bowls recipe is courtesy of Lori Rice, a part of the U.S. Potato Board's Potato Lovers Club Program.
This 30-Minute Potato Breakfast Bowls recipe is courtesy of Lori Rice, a part of the U.S. Potato Board's Potato Lovers Club Program.
Ingredients:
potatoes, breakfast sausage, spinach, cilantro leaves, green onions, eggs, black pepper, garlic powder, chili powder, salt, olive oil, cotija cheese
cooking.nytimes.com
A coq au vin is a classic French stew in which chicken is braised slowly in red wine and a little brandy to yield a supremely rich sauce filled with tender meat, crisp bits of bacon, mushrooms and burnished pearl onions Traditional recipes call for a whole cut-up chicken, but using all dark meat gives you a particularly succulent dish without the risk of overcooked white meat However, if you would rather substitute a whole cut-up bird, just add the breasts in the last 30 minutes of simmering
A coq au vin is a classic French stew in which chicken is braised slowly in red wine and a little brandy to yield a supremely rich sauce filled with tender meat, crisp bits of bacon, mushrooms and burnished pearl onions Traditional recipes call for a whole cut-up chicken, but using all dark meat gives you a particularly succulent dish without the risk of overcooked white meat However, if you would rather substitute a whole cut-up bird, just add the breasts in the last 30 minutes of simmering
Ingredients:
chicken, salt, black pepper, red wine, bay leaf, thyme leaves, lardons, olive oil, onion, carrot, mushrooms, garlic, tomato paste, flour, brandy, butter, pearl onions, crusts, parsley
www.foodnetwork.com
Get Fried Green Tomatillos with Burrata, Cumin and Basil Recipe from Food Network
Get Fried Green Tomatillos with Burrata, Cumin and Basil Recipe from Food Network
Ingredients:
cheese, tomatillos, limes, olive oil, cumin seeds, canola oil, buttermilk, cornmeal, flour, garam masala, cayenne pepper, cinnamon, cloves, green cardamom, black cardamom
www.allrecipes.com
This vintage recipe makes wonderful use of day-old biscuits, baking them with an easy custard to create this chocolate biscuit pudding. Serve this warm with a scoop of vanilla ice cream!
This vintage recipe makes wonderful use of day-old biscuits, baking them with an easy custard to create this chocolate biscuit pudding. Serve this warm with a scoop of vanilla ice cream!
www.allrecipes.com
Moist vegan cookies are easy to make from cake mix and ingredients you have in your cupboard, and they're ready in less than 30 minutes.!
Moist vegan cookies are easy to make from cake mix and ingredients you have in your cupboard, and they're ready in less than 30 minutes.!
www.allrecipes.com
By sauteing vegetables before slow cooking them, you'll add lots of extra flavor to this hearty, vegan leek and potato soup.
By sauteing vegetables before slow cooking them, you'll add lots of extra flavor to this hearty, vegan leek and potato soup.
Ingredients:
vegan butter, olive oil, leeks, yellow onion, carrot, mushrooms, potatoes, vegetable broth, milk, potato starch
cooking.nytimes.com
The tomato tarts and quiches I’ve been eating in Provence are delightful Spreading mustard on the crust before you top it with tomatoes is a new idea that makes perfect sense to me, as mustard is such a perfect condiment for tomatoes.
The tomato tarts and quiches I’ve been eating in Provence are delightful Spreading mustard on the crust before you top it with tomatoes is a new idea that makes perfect sense to me, as mustard is such a perfect condiment for tomatoes.
cooking.nytimes.com
This is another one of Suvir Saran’s ideas, which I have adapted The whole spices in this mix contribute not only amazing flavors, but texture as well I used a combination of light-fleshed sweet potatoes and red boiling potatoes: I loved the sweetness of the sweet potatoes with the spices, but the mix needed something starchier to hold it together, so I added some red potatoes.
This is another one of Suvir Saran’s ideas, which I have adapted The whole spices in this mix contribute not only amazing flavors, but texture as well I used a combination of light-fleshed sweet potatoes and red boiling potatoes: I loved the sweetness of the sweet potatoes with the spices, but the mix needed something starchier to hold it together, so I added some red potatoes.
Ingredients:
sweet potatoes, potatoes, cilantro leaves, grape, red pepper flakes, coriander seeds, cumin seeds, cayenne pepper, lemon juice, peas, chickpea flour