Search Results (1,273 found)
www.allrecipes.com
Chef John uses a nice light sauce on his lobster thermidor. And you can prep these ahead of time and just pop them in the oven when your guests arrive!
Chef John uses a nice light sauce on his lobster thermidor. And you can prep these ahead of time and just pop them in the oven when your guests arrive!
Ingredients:
lobster tails, butter, shallots, mushrooms, flour, cognac, milk, creme fraiche, tarragon, bread crumbs, parmigiano reggiano
www.allrecipes.com
So easy and so delicious. Everything - baby carrots, cognac, cinnamon, honey and walnut oil - goes into an aluminum foil packet, and is roasted until tender and glistening.
So easy and so delicious. Everything - baby carrots, cognac, cinnamon, honey and walnut oil - goes into an aluminum foil packet, and is roasted until tender and glistening.
cooking.nytimes.com
Smoked paprika is the secret weapon in this simple barbecue sauce, which goes beautifully with pork and chicken If you’re painting the sauce onto cooking meat, thin it out with water to about a one-to-one ratio, which will keep the sugars from burning too quickly over the fire Serve the full-strength stuff alongside the finished meat.
Smoked paprika is the secret weapon in this simple barbecue sauce, which goes beautifully with pork and chicken If you’re painting the sauce onto cooking meat, thin it out with water to about a one-to-one ratio, which will keep the sugars from burning too quickly over the fire Serve the full-strength stuff alongside the finished meat.
www.allrecipes.com
This heavenly wild mushroom ragout with creme fraiche is fantastic for breakfast, lunch, or dinner.
This heavenly wild mushroom ragout with creme fraiche is fantastic for breakfast, lunch, or dinner.
Ingredients:
olive oil, butter, wild mushrooms, salt, shallots, cognac, white wine vinegar, creme fraiche, chicken broth, marjoram
cooking.nytimes.com
This recipe first came to The Times in 1941, published under the rather humdrum title “Grapefruit Dessert,” only to be revived in 2010, as part of Amanda Hesser’s Recipe Redux column Adapted from Maurice Gonneau, the executive chef at the Park Lane and the Chatham in New York City, this recipe is whipped up with just a few items you may already have on hand: egg whites, sugar, grapefruits, and a bit of brandy The end result is, Hesser wrote, “the love child of broiled grapefruit and baked Alaska,” a dish “as joyful as it is unexpected.” A photo accompanying the column bears an enticement, and a mild warning: “This dessert is best served to good friends with an appreciation for weird and delicious treats.” Find those friends, and you have a dish worth sharing.
This recipe first came to The Times in 1941, published under the rather humdrum title “Grapefruit Dessert,” only to be revived in 2010, as part of Amanda Hesser’s Recipe Redux column Adapted from Maurice Gonneau, the executive chef at the Park Lane and the Chatham in New York City, this recipe is whipped up with just a few items you may already have on hand: egg whites, sugar, grapefruits, and a bit of brandy The end result is, Hesser wrote, “the love child of broiled grapefruit and baked Alaska,” a dish “as joyful as it is unexpected.” A photo accompanying the column bears an enticement, and a mild warning: “This dessert is best served to good friends with an appreciation for weird and delicious treats.” Find those friends, and you have a dish worth sharing.
www.foodnetwork.com
Get Paella Burgers and Spanish Fries with Pimiento Mayonnaise Recipe from Food Network
Get Paella Burgers and Spanish Fries with Pimiento Mayonnaise Recipe from Food Network
Ingredients:
chicken breast, parsley, cloves, paprika, hot sauce, lemons, chorizo, pimiento peppers, mayonnaise, onion, jumbo shrimp, butter, crusty bread, romaine lettuce
www.allrecipes.com
Spanish red wine, brandy, triple sec, and peach schnapps serve as the alcohol base for a refreshing and fruit-filled drink perfect for summer!
Spanish red wine, brandy, triple sec, and peach schnapps serve as the alcohol base for a refreshing and fruit-filled drink perfect for summer!
www.foodnetwork.com
Get New England Clam Chowder Recipe from Food Network
Get New England Clam Chowder Recipe from Food Network
Ingredients:
quahog, water, onions, celery, thyme, bay leaves, black peppercorns, smoked bacon, spanish onions, red pepper flakes, butter, yukon gold, heavy cream, parsley leaves
www.foodnetwork.com
Get White Peach Sangria Recipe from Food Network
Get White Peach Sangria Recipe from Food Network
www.foodnetwork.com
Get Macadamia Crusted Chicken Medallions Recipe from Food Network
Get Macadamia Crusted Chicken Medallions Recipe from Food Network
Ingredients:
nuts, flour, egg, milk, mustard, mayonnaise, chicken breasts, garlic, spanish onion, red pepper, spinach, butter
www.allrecipes.com
Brown sugar and lemon-baked pear halves filled with a brandied nut stuffing and topped with liqueur-scented whipped cream. Pretty enough, light enough, and easy enough for any occasion.
Brown sugar and lemon-baked pear halves filled with a brandied nut stuffing and topped with liqueur-scented whipped cream. Pretty enough, light enough, and easy enough for any occasion.