Search Results (324 found)
cooking.nytimes.com
I have given you several winter squash gratins over the years; this is my favorite to date, because of the sweet layer of flavor of the roasted squash and the texture of the black quinoa.
I have given you several winter squash gratins over the years; this is my favorite to date, because of the sweet layer of flavor of the roasted squash and the texture of the black quinoa.
cooking.nytimes.com
This herb-infused savory bread pudding makes an excellent brunch dish or a light dinner It gets its hue from a copious amount of braising greens pureed into the custard — baby kale, mustard greens, chard Use all of one or a combination
This herb-infused savory bread pudding makes an excellent brunch dish or a light dinner It gets its hue from a copious amount of braising greens pureed into the custard — baby kale, mustard greens, chard Use all of one or a combination
Ingredients:
milk, heavy cream, braising greens, soft herbs, parmigiano reggiano, salt, eggs, brioche, goat cheese
cooking.nytimes.com
Instead of making a top crust for this phyllo pie I take the overhanging layers of phyllo and scrunch them around the rim to make a nice crisp border for the pie I didn’t want to put on a top layer of phyllo because the filling is quite liquid before it bakes and sets up, and I was afraid that the phyllo would become too soggy.
Instead of making a top crust for this phyllo pie I take the overhanging layers of phyllo and scrunch them around the rim to make a nice crisp border for the pie I didn’t want to put on a top layer of phyllo because the filling is quite liquid before it bakes and sets up, and I was afraid that the phyllo would become too soggy.
cooking.nytimes.com
You need not (and may not want to) use all the vegetables below at once; try mixing and matching All measurements approximate.
You need not (and may not want to) use all the vegetables below at once; try mixing and matching All measurements approximate.
www.foodnetwork.com
Get Rainbow Fruit Stuffed Pork Tenderloin with Fried Cheddar Grits and a Blueberry Coulis Recipe from Food Network
Get Rainbow Fruit Stuffed Pork Tenderloin with Fried Cheddar Grits and a Blueberry Coulis Recipe from Food Network
Ingredients:
pork tenderloin, mixed fruit, rosemary, thyme leaves, garlic, salt, peppercorns, water, grits, butter, milk, cheddar, flour, egg wash, panko, blueberries, sugar, lemon peel, orange peel
cooking.nytimes.com
Chop the greens super-fine to achieve the prettiest color Use whatever looks best in the market (spinach and chard are brightest when it comes to color), or you can use bagged baby spinach You only need 1/2 cup of chopped greens, but you could use twice that amount.
Chop the greens super-fine to achieve the prettiest color Use whatever looks best in the market (spinach and chard are brightest when it comes to color), or you can use bagged baby spinach You only need 1/2 cup of chopped greens, but you could use twice that amount.
www.simplyrecipes.com
Fried potato patties made from leftover colcannon, a combination of mashed potatoes, kale or other greens, and scallions or green onions.
Fried potato patties made from leftover colcannon, a combination of mashed potatoes, kale or other greens, and scallions or green onions.
cooking.nytimes.com
For these stunning green-on-green ravioli, stuff a verdant, spinach-packed dough (a modification covered in this basic fresh pasta recipe) with a sweet chard and onion filling Shaping the ravioli will take some time, so solicit help from friends and family and form an assembly line to speed up the process Then, set the table and make sure everyone is ready to eat before you drop the pasta in the pot and start the sauce
For these stunning green-on-green ravioli, stuff a verdant, spinach-packed dough (a modification covered in this basic fresh pasta recipe) with a sweet chard and onion filling Shaping the ravioli will take some time, so solicit help from friends and family and form an assembly line to speed up the process Then, set the table and make sure everyone is ready to eat before you drop the pasta in the pot and start the sauce
cooking.nytimes.com
The great thing about making fried rice is that it can be easy The downside is that it can be bland Amanda Cohen, the chef at Dirt Candy in Manhattan, loves the easy part
The great thing about making fried rice is that it can be easy The downside is that it can be bland Amanda Cohen, the chef at Dirt Candy in Manhattan, loves the easy part
cooking.nytimes.com
This unusual, savory crumble is reminiscent of macaroni and cheese, but vegetable matter (beets and beet greens) standing in for the pasta The vegetables are bound with a rich béchamel laced with grated clothbound cheddar, and the whole thing is topped with peppery oatmeal crumbs As written, the recipe is at once comforting and sophisticated
This unusual, savory crumble is reminiscent of macaroni and cheese, but vegetable matter (beets and beet greens) standing in for the pasta The vegetables are bound with a rich béchamel laced with grated clothbound cheddar, and the whole thing is topped with peppery oatmeal crumbs As written, the recipe is at once comforting and sophisticated
Ingredients:
beets, thyme, garlic, black peppercorns, beet greens, butter, milk, sharp cheddar, english mustard, worcestershire sauce, tabasco sauce, hazelnuts, parmigiano reggiano, nutmeg
www.foodnetwork.com
Get Confetti Pancake Cake Recipe from Food Network
Get Confetti Pancake Cake Recipe from Food Network
Ingredients:
flour, sugar, baking powder, baking soda, salt, buttermilk, butter, eggs, vanilla, plus, vanilla frosting
www.foodnetwork.com
Get Pistachio-Crusted Tilapia with Chard, Flash-Fried Prosciutto, Gorgonzola and Pine Nuts Recipe from Food Network
Get Pistachio-Crusted Tilapia with Chard, Flash-Fried Prosciutto, Gorgonzola and Pine Nuts Recipe from Food Network
Ingredients:
pistachios, oregano, thyme, garlic powder, honey mustard, olive oil, prosciutto, pine nuts, chard, blue cheese