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With the aid of a slow cooker, duck confit becomes easy.
With the aid of a slow cooker, duck confit becomes easy.
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Rosemary, thyme, and garlic season a whole beef tenderloin which is then grilled to a rosy pink.
Rosemary, thyme, and garlic season a whole beef tenderloin which is then grilled to a rosy pink.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
olive oil, onions, garlic, zucchini, red pepper, converted rice, thyme, bay leaf, coriander, chicken broth
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This recipe was given to me by one of my passengers when I used to drive buses. She owned a Jamaican restaurant in White Plains, NY & my Jamaican husband...
This recipe was given to me by one of my passengers when I used to drive buses. She owned a Jamaican restaurant in White Plains, NY & my Jamaican husband...
www.allrecipes.com
Garbanzo beans are blended in batches until pureed and then blended again with eggs, bread crumbs and thyme. This fragrant concoction is formed into patties - twelve in all - and then fried. You can save time by using canned garbanzo beans.
Garbanzo beans are blended in batches until pureed and then blended again with eggs, bread crumbs and thyme. This fragrant concoction is formed into patties - twelve in all - and then fried. You can save time by using canned garbanzo beans.
cooking.nytimes.com
A classic French first course, cooked leeks dressed with a mustardy vinaigrette can be wonderful or dull, depending on the size of the leeks Don’t use giant ones; choose medium to small leeks for tender results A few minutes under the broiler adds flavor to this version, which is served warm.
A classic French first course, cooked leeks dressed with a mustardy vinaigrette can be wonderful or dull, depending on the size of the leeks Don’t use giant ones; choose medium to small leeks for tender results A few minutes under the broiler adds flavor to this version, which is served warm.
Ingredients:
leeks, red wine vinegar, dijon mustard, garlic, breadcrumbs, thyme, parmesan, parsley, eggs
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Get Braised Chicken with Mushrooms, Almonds and Sauteed Haricots Verts Recipe from Food Network
Get Braised Chicken with Mushrooms, Almonds and Sauteed Haricots Verts Recipe from Food Network
Ingredients:
porcini mushrooms, chicken thighs, onions, cloves, assorted mushrooms, dry white wine, chicken stock, thyme, bay leaves, blanched almonds
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Get Provencal Cherry Tomato Gratin Recipe from Food Network
Get Provencal Cherry Tomato Gratin Recipe from Food Network
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A simple side salad of slightly bitter escarole and warm sautéed mushrooms.
A simple side salad of slightly bitter escarole and warm sautéed mushrooms.
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Chili con Carne! With chunks of chuck roast, browned in bacon fat and cooked with red kidney beans, red chili and chipotle chili, onion, garlic, jalapeños, tomatoes, and lime juice. Top with grated cheddar and chopped red onion. So GOOD!
Chili con Carne! With chunks of chuck roast, browned in bacon fat and cooked with red kidney beans, red chili and chipotle chili, onion, garlic, jalapeños, tomatoes, and lime juice. Top with grated cheddar and chopped red onion. So GOOD!
Ingredients:
chili powder, chipotle chile, cumin, oregano, thyme, coriander seeds, water, bacon, chuck roast, white onion, cloves, chili peppers, tomatoes, lime juice, sugar, kidney beans, cornstarch
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Get Marinated Flank Steak Recipe from Food Network
Get Marinated Flank Steak Recipe from Food Network
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Try this traditional bechamel sauce as a delicious base for a variety of dishes from chicken to mac and cheese.
Try this traditional bechamel sauce as a delicious base for a variety of dishes from chicken to mac and cheese.