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cooking.nytimes.com
The grilled eggplant slices are equally good on their own, or use them instead of crusts for “eggplant pizzas” (see variation below) The slices have to be thick, so that you get a creamy interior with a charred exterior If they’re too thin, they’ll just burn.
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A marinated mozzarella recipe with capers, garlic, and thyme.
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Get Ranchero Rice Recipe from Food Network
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Inspired by the Alsatian flammenküche, this dish is an homage to cuisine from German-speaking Europe.
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A gluten-free recipe for root vegetable gratin and buttery walnuts.
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Slow-cooked with shallots, wine, and herbs.
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These chicken nuggets are dredged in whisked eggs, coated with a coconut, cayenne, and bread crumb mixture, and baked until golden brown.
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Get Fried Chicken Recipe from Food Network
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Apples aren't the only fruit that goes well with pork—pears do the trick, too.
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Get Chicken Stock Recipe from Food Network
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Get Summer Peach Recipe from Food Network
cooking.nytimes.com
For those interactive group-gathering festive meals that first come to mind — fondue, say, or raclette — you either have to maintain a giant heated stone by an even larger roaring fire or a balance a pot of boiling oil, molten cheese or finicky chocolate over a live flame Le grand aioli, by contrast, is a distinctly relaxing, convivial and participatory group meal that requires no dangerous apparatus: It’s just a vivid spread of vegetables, simply cooked, and a few pieces of steamed seafood to go with the large quantity of rather garlicky mayonnaise Since the meal is served at room temperature – neither hot nor cold – it is one of those exceedingly-gentle-on-the-cook meals for which you can just sit down and stay down