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Get Penne Alla Betsy Recipe from Food Network
Get Penne Alla Betsy Recipe from Food Network
Ingredients:
penne, shrimp, butter, olive oil, cloves, onion, white wine, tomato sauce, heavy cream, parsley, basil
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Get Asparagus and Cheese Tart Recipe from Food Network
Get Asparagus and Cheese Tart Recipe from Food Network
Ingredients:
asparagus, puff pastry, fontina cheese, gruyere cheese, shallot, egg yolks, milk, nutmeg, olive oil, lemon
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Get Garlicky Beef Crostini with Sage Whipped Cream Recipe from Food Network
Get Garlicky Beef Crostini with Sage Whipped Cream Recipe from Food Network
Ingredients:
baguette, butter, olive oil, beef tenderloin, garlic, black pepper, salt, whipped cream, heavy cream, sage
www.delish.com
Not classy but insanely tasty.
Not classy but insanely tasty.
Ingredients:
vegetable oil, hash browns, onion, bell pepper, cloves, monterey jack, eggs, italian sausage, flour, milk
www.allrecipes.com
This flan, when inverted, rests on a rich chocolate cake layer and is topped with melted caramel.
This flan, when inverted, rests on a rich chocolate cake layer and is topped with melted caramel.
Ingredients:
caramel, cake mix, water, vegetable oil, eggs, cream cheese, condensed milk, evaporated milk, vanilla
cooking.nytimes.com
Eric Asimov brought this recipe to The Times in 1998, part of a round-up of some of the specialty sandwich shops cropping up in Manhattan at the time “Sandwiches are as American as Dagwood Bumstead,” he wrote, “and outlandishness has always been part of the recipe.” The new combinations he wrote about went well beyond the ham and cheeses, tuna salads and pastrami on ryes of the past This recipe, adapted from Sandbox, a small chain, elevates the classic chicken salad, with Madras curry powder and slow-roasted tomatoes deepening its savory qualities, and the walnut-raisin bread adding a bit of sweetness and bite.
Eric Asimov brought this recipe to The Times in 1998, part of a round-up of some of the specialty sandwich shops cropping up in Manhattan at the time “Sandwiches are as American as Dagwood Bumstead,” he wrote, “and outlandishness has always been part of the recipe.” The new combinations he wrote about went well beyond the ham and cheeses, tuna salads and pastrami on ryes of the past This recipe, adapted from Sandbox, a small chain, elevates the classic chicken salad, with Madras curry powder and slow-roasted tomatoes deepening its savory qualities, and the walnut-raisin bread adding a bit of sweetness and bite.
Ingredients:
chicken breasts, vegetable oil, celery, onion, ginger, curry, turmeric, chicken stock, mayonnaise, yogurt, raisin, arugula
cooking.nytimes.com
Getting this vegetable torte right takes a little time You really must grill (or pan-grill) or roast all the vegetables well — they have to become quite tender — before assembling the torte Ultimately, you want the vegetables to almost melt together
Getting this vegetable torte right takes a little time You really must grill (or pan-grill) or roast all the vegetables well — they have to become quite tender — before assembling the torte Ultimately, you want the vegetables to almost melt together
Ingredients:
eggplant, yellow squash, portobello mushrooms, olive oil, plum tomatoes, garlic, basil leaves, parmesan, bread crumbs
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Get Bacon Wrapped Shrimp and Scallops Recipe from Food Network
Get Bacon Wrapped Shrimp and Scallops Recipe from Food Network
Ingredients:
shrimp, scallops, lime, sesame oil, salt and black pepper, red pepper flakes, smoked bacon, scallions
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Get Galettes Sucrees Recipe from Food Network
Get Galettes Sucrees Recipe from Food Network
Ingredients:
eggs, sugar, vegetable oil, flour, baking powder, salt, cinnamon, almonds, walnuts, apricots, dates, sesame seeds
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Get Brunch Tart With Spinach, Olives and Leeks Recipe from Food Network
Get Brunch Tart With Spinach, Olives and Leeks Recipe from Food Network
Ingredients:
olive oil, leeks, onion, cloves, baby spinach, ricotta cheese, eggs, thyme leaves, olives, puff pastry
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Nancy Harmon Jenkins and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
olive oil, meat, butter, dry white wine, oranges, juice, salt, black pepper, italian parsley
cooking.nytimes.com
Just the right amount of basmati rice contributes just the right amount of substance to this beautiful, light spring soup.
Just the right amount of basmati rice contributes just the right amount of substance to this beautiful, light spring soup.
Ingredients:
olive oil, onion, garlic, zucchini, curry powder, chicken stock, basmati rice, lemon juice, chives