Search Results (54 found)
cooking.nytimes.com
When a friend offered me sorrel from her garden I accepted gladly I love the tangy flavor of this green leafy vegetable and will always buy it if I see it in my farmers’ market You don’t need much to contribute lots of lemony flavor and vitamins C, A, iron, calcium and magnesium
When a friend offered me sorrel from her garden I accepted gladly I love the tangy flavor of this green leafy vegetable and will always buy it if I see it in my farmers’ market You don’t need much to contribute lots of lemony flavor and vitamins C, A, iron, calcium and magnesium
www.delish.com
This souffle offers a good mix of flavors: salmon, gruyere, capers, and chervil leaves.
This souffle offers a good mix of flavors: salmon, gruyere, capers, and chervil leaves.
cooking.nytimes.com
This is a classic bacon and egg quiche in the Alsatian manner (cheese or stewed onions are sometimes added, though not traditional) It is baked in a nine-and-a-half-inch fluted French tart pan, the sort with the removable bottom The resulting quiche, as opposed to those baked in a deeper pie pan, stands only one inch high, and their relatively short baking time ensures a creamy, unctuous texture.
This is a classic bacon and egg quiche in the Alsatian manner (cheese or stewed onions are sometimes added, though not traditional) It is baked in a nine-and-a-half-inch fluted French tart pan, the sort with the removable bottom The resulting quiche, as opposed to those baked in a deeper pie pan, stands only one inch high, and their relatively short baking time ensures a creamy, unctuous texture.
www.delish.com
Bake the eggs, in their nests of crusty bread, until the whites are just set. When you cut into the egg, the still-liquid yolk acts as a sauce. If spicy food is your fancy, try serving a favorite salsa on the side.
Bake the eggs, in their nests of crusty bread, until the whites are just set. When you cut into the egg, the still-liquid yolk acts as a sauce. If spicy food is your fancy, try serving a favorite salsa on the side.
cooking.nytimes.com
Lighter than a potato gratin, but still luscious from heavy cream and cheese, this allium-rich dish has a crunchy bread crumb and anchovy topping to take it over the top If you can’t find spring onions — newly harvested onions often sold with the green stems still attached — use regular onions or shallots Or try red onions for a shot of bright color among the soft greens and golds in the pan
Lighter than a potato gratin, but still luscious from heavy cream and cheese, this allium-rich dish has a crunchy bread crumb and anchovy topping to take it over the top If you can’t find spring onions — newly harvested onions often sold with the green stems still attached — use regular onions or shallots Or try red onions for a shot of bright color among the soft greens and golds in the pan
Ingredients:
scallions, green garlic, salt, black pepper, leeks, spring onions, butter, parmesan cheese, bread crumbs, thyme leaves, lemon, olive oil, gruy, heavy cream
www.chowhound.com
A classic creamy mushroom-potato gratin recipe.
A classic creamy mushroom-potato gratin recipe.
Ingredients:
butter, yellow onion, salt, cremini mushrooms, thyme, black pepper, potatoes, chicken broth, heavy cream, bay leaves, gruy
www.delish.com
Grated Gruyère cheese melts among ribbons of leafy Swiss chard and slices of Canadian bacon and potato. The dish bakes until the cheese on top is a crusty golden brown.
Grated Gruyère cheese melts among ribbons of leafy Swiss chard and slices of Canadian bacon and potato. The dish bakes until the cheese on top is a crusty golden brown.
cooking.nytimes.com
Don’t throw out that stale baguette Here an old bread gets new life after being soaked in milk and mixed with some cooked chard and red pepper Topped with cheese it makes for an easy, thrifty, midweek meal.
Don’t throw out that stale baguette Here an old bread gets new life after being soaked in milk and mixed with some cooked chard and red pepper Topped with cheese it makes for an easy, thrifty, midweek meal.
Ingredients:
stale baguette, garlic, milk, swiss chard, olive oil, onion, red bell pepper, rosemary, eggs, gruy, parmesan
cooking.nytimes.com
Like slow-cooked onions, slow-cooked cabbage takes on color, becoming meltingly tender and sweet Because of the bulk of the potatoes, this gratin makes a satisfying vegetarian main dish, though it certainly works just as well as a side.
Like slow-cooked onions, slow-cooked cabbage takes on color, becoming meltingly tender and sweet Because of the bulk of the potatoes, this gratin makes a satisfying vegetarian main dish, though it certainly works just as well as a side.
www.delish.com
How to make the fussy French dish very unfussy.
How to make the fussy French dish very unfussy.
cooking.nytimes.com
Fondue is a classic, communal, Alpine dish, and one that's easy to put together Grate the Gruyère, Appenzeller and Vacherin Fribourgeois in advance (either the day before, or in the morning), and wrap it up tightly so it doesn't dry out in the fridge When you're about ready to eat, everything is ready to go: Melt the cheeses into a simmering slurry of white wine and cornstarch, stirring until the mixture is smooth, and season with ground pepper and a splash of kirsch
Fondue is a classic, communal, Alpine dish, and one that's easy to put together Grate the Gruyère, Appenzeller and Vacherin Fribourgeois in advance (either the day before, or in the morning), and wrap it up tightly so it doesn't dry out in the fridge When you're about ready to eat, everything is ready to go: Melt the cheeses into a simmering slurry of white wine and cornstarch, stirring until the mixture is smooth, and season with ground pepper and a splash of kirsch
Ingredients:
baguette, potatoes, garlic, dry white wine, cornstarch, gruy, kirschwasser, cornichons, egg
www.chowhound.com
Kind of like a croque monsieur.
Kind of like a croque monsieur.