Search Results (9,103 found)
cooking.nytimes.com
This savory Dutch baby is like Yorkshire pudding meets a popover meets a gougère, flavored with browned butter, Parmesan and thyme You can serve it for brunch, pancake style Or try it as an hors d’oeuvre
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A comforting British beef and ale pie, with braised short ribs, brown ale, carrots, and celery, under a flaky, buttery top crust.
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Light and fluffy asparagus souffle recipe. Pureed asparagus mixed with bechamel and egg yolks, beaten egg whites folded it, baked to puffy golden deliciousness.
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For a long time I made a sort of Salisbury Steak with cubed steak and it never really did it for me. No matter how cubed a piece of tough steak is it'll still...
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Chayote squash, Italian sausage, and jalapeno peppers combine in this stew recipe for this unique and tasty stew.
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Get Falafel Recipe from Food Network
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Breaded fish never crisps well in the oven. Here the bread-crumb topping is prepared on the stovetop and sprinkled over the fish when its already on the plate. Be sure to spoon the pan juices around, and not over, the fish so the crumbs stay crunch
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You can prepare this flavorful fava bean salad made with tomatoes, onion, and cucumber tossed with fresh parsley, lemon juice and olive oil in minutes. Makes a great, simple, side dish for traditional Middle Eastern meals.
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A light, spiced dressing with a bit of thyme and oregano sprinkled in. This is a great excuse to buy a big bottle of balsamic vinegar. Makes one beautiful cupful.
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Spread a symphony of Bartlett pears, caramelized shallots, and thyme over garlicky, toasted baguette to make a gourmet appetizer crostini.
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Get Heirloom Tomato and Pecorino Gratin Recipe from Food Network
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Blend pungent ingredients--like Kalamata olives, anchovies and capers--to a tasty paste ...perfect with pita, crudite or crackers.