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This is a fast, satisfying fish dinner with Cajun flavors Chad Shaner cooked it for staff meals when he was a line cook at Union Square Cafe in Manhattan It was, he said shyly when The Times talked to him in 2013, one of the restaurant staff's favorites
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Get Hazelnut Chicken Recipe from Food Network
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This is a dressing designed for drizzling, not for tossing: the pink of the shallots and the peppercorns look really lovely on top of a composed salad But the artful mix of tart, crunchy, salty and sweet elements means you can toss it with any salad when craving a change from the usual vinaigrette Since it’s made the day before serving to give the shallots a chance to soften and mellow, this dressing is great for parties.
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Frozen puff pastry and Nutella® make wonderful, flaky cookies in a snap.
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Thin and crispy cookies folded into a triangle shape or a hollow roll. Use brandy in place of the hazelnut liqueur if you like!
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Get Hazelnut Truffles Recipe from Food Network
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This DIY recipe for a dark-chocolate version of everyone's favorite chocolate-hazelnut spread, Nutella®, will be a favorite.
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Sometimes you don't need a whole bowl-full.
cooking.nytimes.com
These crisp potato pancakes are the ultimate in holiday comfort food (Don’t skip the sour cream and applesauce!) Get them sizzling away in a heavy-bottomed skillet until beautifully browned, and arrange them on a plate lined with paper towels as they finish They won’t last long.
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Get Fake Crepes Recipe from Food Network
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Get Hazelnut Babka Recipe from Food Network
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Bonbon cups act as molds for individual chocolate shells that are then filled with a creamy chocolate-hazelnut center. Foil or paper bonbon cups (like mini muffin liners) are available at craft stores and kitchen supply stores.