Search Results (16,096 found)
Jerusalem Artichokes with Crispy Prosciutto Recipe
Jerusalem Artichokes with Crispy Prosciutto Recipe
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In this Jerusalem artichoke recipe, crispy prosciutto and bright mint elevate this humble vegetable to side dish stardom.
Ingredients: olive oil, prosciutto, jerusalem artichokes, water, shallot, mint, lemon juice
Tuscan Lemon Chicken
Tuscan Lemon Chicken
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Get Tuscan Lemon Chicken Recipe from Food Network
Ingredients: chicken, olive oil, lemon, lemon juice, garlic, rosemary, lemon halved
Marinated Grilled Cherry Tomatoes Skewers
Marinated Grilled Cherry Tomatoes Skewers
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Ingredients: olive oil, balsamic vinegar, cloves, thyme leaves, wooden skewers, chives
Lettuce Salad With Charred Spring Onions Recipe
Lettuce Salad With Charred Spring Onions Recipe
cooking.nytimes.com
This recipe is by Frank Bruni and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: walnuts, honey, champagne vinegar, olive oil, spring onions, baby greens
Roast Bone Marrow and Parsley Salad Recipe
Roast Bone Marrow and Parsley Salad Recipe
cooking.nytimes.com
Spread onto toast with a spoonful of the parsley salad, the marrow is warm and fat and spiky from the peppery greens.
Ingredients: marrow bone, parsley leaves, shallots, capers, lemon juice, olive oil
Pumpkin Hummus
Pumpkin Hummus
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Pumpkin puree, nutmeg, and allspice lend a fall flavor to this hummus.
Ingredients: garbanzo beans, pumpkin puree, lemon juice, olive oil, tahini, cloves, cinnamon, nutmeg, allspice
Vegetable Stock Recipe
Vegetable Stock Recipe
cooking.nytimes.com
This recipe is by Trish Hall and takes 4 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: yellow onions, carrots, celery, parsnips, cloves, olive oil, plum tomatoes, bay leaf, thyme, parsley, pepper
Sweet Potato and Goat Cheese Gratin With Black Olives Recipe
Sweet Potato and Goat Cheese Gratin With Black Olives Recipe
cooking.nytimes.com
This recipe is by Elaine Louie and takes One hour and 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: sweet potatoes, butter, shallot, goat cheese, ni oise, olive oil, basil leaves
Hearts of Palm Risotto
Hearts of Palm Risotto
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This lovely, vegetarian risotto contains sliced heart of palm for a delicious, subtle change from the norm.
Ingredients: butter, olive oil, onion, arborio rice, dry white wine, vegetable broth, palm, parmesan cheese, parsley
Basic Seitan - Wheat Meat (Vegan Meat Substitute)
Basic Seitan - Wheat Meat (Vegan Meat Substitute)
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Seitan is filling and oh so versatile. Transform any meaty dish into a vegan-friendly meal using this vegan meat substitute.
Ingredients: wheat gluten, yeast, vegetable broth, olive oil, garlic, water, tamari, seitan
Brisket Melt with Steak Sauce
Brisket Melt with Steak Sauce
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Ingredients: clarified butter, spanish onion, cremini mushrooms, rye bread, mozzarella, brisket, steak sauce, olive oil, cloves, shallots, portobello cap, worcestershire sauce, balsamic vinegar, ketchup, brown sugar, dijon mustard, salt, chili powder, allspice, soy sauce, molasses
Corn and Clam Chowder With Zucchini and Herbs Recipe
Corn and Clam Chowder With Zucchini and Herbs Recipe
cooking.nytimes.com
Summer corn and clam chowder is like a clambake in a bowl, emphasizing the sweetness of each ingredient To give the chowder a somewhat Italian slant and to magnify the corn flavor, a handful of polenta is used to thicken the broth slightly, as is the case with certain Tuscan vegetable soups Steam your own clams, if possible, or buy chopped clams from the fishmonger.
Ingredients: chowder, olive oil, onion, celery, cloves, thyme, chicken broth, clam broth, yukon gold, corn kernels, zucchini, limes, sour cream, parsley, marjoram