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This pork roast is moist and flavorful thanks to an overnight soak in a maple syrup brine.
This pork roast is moist and flavorful thanks to an overnight soak in a maple syrup brine.
Ingredients:
water, salt, maple syrup, cloves, ginger, rosemary, black pepper, red pepper flakes, roast, vegetable oil, dijon mustard
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Get Grilled Scallops with Grilled Pineapple Salsa Recipe from Food Network
Get Grilled Scallops with Grilled Pineapple Salsa Recipe from Food Network
Ingredients:
scallops, mint leaves, rosemary, pineapple, red onions, jalapenos, italian parsley, lime
cooking.nytimes.com
This recipe is by Trish Hall and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Trish Hall and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Roasted Porchetta Recipe from Food Network
Get Roasted Porchetta Recipe from Food Network
Ingredients:
pork butt, olive oil, garlic, parsley, rosemary, sage, fennel seed, zest, salt, black pepper
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Get Oven Fried Chicken Recipe from Food Network
Get Oven Fried Chicken Recipe from Food Network
Ingredients:
lemon, milk, sugar, cayenne pepper, rosemary, cloves, chicken, wheat bread, yellow cornmeal, parmesan cheese
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This rich, cheese-laden gratin is a more savory take on the usual Thanksgiving sweet potato casserole, with sage and rosemary giving it an herbal bite If you'd like to make it partway ahead, you can peel and slice the potatoes the day before; store in a sealable plastic bag in the fridge You can also simmer the cream mixture (donât add eggs) and grate the cheese the day before as well, storing them covered in the refrigerator.
This rich, cheese-laden gratin is a more savory take on the usual Thanksgiving sweet potato casserole, with sage and rosemary giving it an herbal bite If you'd like to make it partway ahead, you can peel and slice the potatoes the day before; store in a sealable plastic bag in the fridge You can also simmer the cream mixture (donât add eggs) and grate the cheese the day before as well, storing them covered in the refrigerator.
cooking.nytimes.com
In order to bring out all their flavor and sweetness, you must sauté bell peppers before putting them on this variation of the Pittsburgh-based baker and cook Rick Easton's pizza; but thatâs hardly any work at all (If you like, add a couple of semihot peppers to the mix.) The mozzarella is a nice touch, as is the rosemary, but almost any herb will work beautifully here Donât skimp on the olive oil, and donât underbake the pie; it should be good and brown on the bottom.
In order to bring out all their flavor and sweetness, you must sauté bell peppers before putting them on this variation of the Pittsburgh-based baker and cook Rick Easton's pizza; but thatâs hardly any work at all (If you like, add a couple of semihot peppers to the mix.) The mozzarella is a nice touch, as is the rosemary, but almost any herb will work beautifully here Donât skimp on the olive oil, and donât underbake the pie; it should be good and brown on the bottom.
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Get Italian Bread and Cabbage Soup with Sage Butter Recipe from Food Network
Get Italian Bread and Cabbage Soup with Sage Butter Recipe from Food Network
Ingredients:
vegetable stock, savoy cabbage, kale, sourdough bread, garlic, bacon, anchovy, rosemary, fontina cheese, parmesan
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Extra-thick pork chops are stuffed with a spinach-Parmesan cheese, croutons, and onion-garlic mixture, and grilled on a maple plank to accent their savory flavor with layers of mild, buttery smoke.
Extra-thick pork chops are stuffed with a spinach-Parmesan cheese, croutons, and onion-garlic mixture, and grilled on a maple plank to accent their savory flavor with layers of mild, buttery smoke.
cooking.nytimes.com
These glazed carrots, from Karen and Quinn Hatfield of the Los Angeles restaurant Odys and Penelope, are caramelized and sweetened from a quick hot turn on the grill, then tossed in a salty dressing of soy sauce, balsamic vinegar, garlic and ginger Turning the carrots often and moving them around on the grill keeps them from burning And if your carrots are burning but aren't yet cooked through, transfer them to a baking sheet and finish cooking in a 400-degree oven.
These glazed carrots, from Karen and Quinn Hatfield of the Los Angeles restaurant Odys and Penelope, are caramelized and sweetened from a quick hot turn on the grill, then tossed in a salty dressing of soy sauce, balsamic vinegar, garlic and ginger Turning the carrots often and moving them around on the grill keeps them from burning And if your carrots are burning but aren't yet cooked through, transfer them to a baking sheet and finish cooking in a 400-degree oven.
Ingredients:
balsamic vinegar, soy sauce, brown sugar, rosemary, garlic, ginger, vegetable oil, carrots, green onion
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Make Thanksgiving happy hour extra special by serving this baked Brie appetizer topped with maple caramelized apples and spiced praline bacon.
Make Thanksgiving happy hour extra special by serving this baked Brie appetizer topped with maple caramelized apples and spiced praline bacon.
Ingredients:
bacon, pecans, brown sugar, chili powder, butter, apples, maple syrup, cinnamon, brie cheese, rosemary
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Get Roasted Lamb Chops Recipe from Food Network
Get Roasted Lamb Chops Recipe from Food Network