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Here's my recipe for poached salmon bathed in a classic hollandaise sauce. I serve this dish with boiled, cubed sweet potatoes and broccoli.
Here's my recipe for poached salmon bathed in a classic hollandaise sauce. I serve this dish with boiled, cubed sweet potatoes and broccoli.
www.foodnetwork.com
Get Butternut Squash Puree Recipe from Food Network
Get Butternut Squash Puree Recipe from Food Network
www.allrecipes.com
If you like the flavor of chickpea flour (besan) in sweets, you will love this halwa. Your kids may gobble it up even before it has a chance to cool down.
If you like the flavor of chickpea flour (besan) in sweets, you will love this halwa. Your kids may gobble it up even before it has a chance to cool down.
cooking.nytimes.com
Roasting a whole turkey breast for Thanksgiving, rather than an entire bird, offers a few clear advantages It cuts roasting time at least in half, reduces the hassle of carving, and frees you to create more interesting side dishes But perhaps the best argument for roasting a breast is that you can produce white meat that is truly moist, as opposed to the dried-out white meat that results from roasting a whole turkey until the legs are cooked through
Roasting a whole turkey breast for Thanksgiving, rather than an entire bird, offers a few clear advantages It cuts roasting time at least in half, reduces the hassle of carving, and frees you to create more interesting side dishes But perhaps the best argument for roasting a breast is that you can produce white meat that is truly moist, as opposed to the dried-out white meat that results from roasting a whole turkey until the legs are cooked through
www.delish.com
This family recipe for pecan pralines comes courtesy of fashion designer Tom Ford.
This family recipe for pecan pralines comes courtesy of fashion designer Tom Ford.
www.allrecipes.com
Creamy Brie cheese, turkey slices, and cranberry sauce make these mouthwatering paninis with Thanksgiving leftovers, brilliantly repurposed!
Creamy Brie cheese, turkey slices, and cranberry sauce make these mouthwatering paninis with Thanksgiving leftovers, brilliantly repurposed!
www.allrecipes.com
Chopped sweet potatoes are baked with brown sugar, caramel topping and butter, then finished with a layer of roasted marshmallows.
Chopped sweet potatoes are baked with brown sugar, caramel topping and butter, then finished with a layer of roasted marshmallows.
cooking.nytimes.com
These individual tartlets have a Cheddar-spiked, buttery crust holding a filling of honey-drizzled roasted vegetables and creamy ricotta You can use any roasted vegetables here, changing up the mix to suit the seasons Late summer is perfect for some combination of zucchini, eggplant, peppers, tomatoes and even corn
These individual tartlets have a Cheddar-spiked, buttery crust holding a filling of honey-drizzled roasted vegetables and creamy ricotta You can use any roasted vegetables here, changing up the mix to suit the seasons Late summer is perfect for some combination of zucchini, eggplant, peppers, tomatoes and even corn
Ingredients:
flour, whole wheat flour, salt, butter, sharp cheddar, egg whisked, zucchini, cherry tomatoes, rosemary, red pepper flakes, olive oil, honey, white wine vinegar, egg, chives, garlic, black pepper, heavy cream, cheddar
www.delish.com
Say goodbye to that bowl of gluey, cardboard-tasting mush.
Say goodbye to that bowl of gluey, cardboard-tasting mush.
Ingredients:
butter, walnut, rolled oats, oat bran, cinnamon, nutmeg, baking powder, salt, milk, egg, vanilla, maple syrup, walnuts
www.foodnetwork.com
Get Roasted Pasilla Peppers with Corn and Cotija Recipe from Food Network
Get Roasted Pasilla Peppers with Corn and Cotija Recipe from Food Network
Ingredients:
poblano peppers, butter, corn kernels, green onions, oregano, mexican crema, parmesan, shrimp
www.chowhound.com
A recipe for old-fashioned baked apples filled with granola streusel.
A recipe for old-fashioned baked apples filled with granola streusel.
cooking.nytimes.com
Dick Bridges, a Maine lobsterman, gave this recipe to The Times in 2007, and we've adapted it here It's a stew that's both humble and luxurious, making it the perfect dish to serve for a late-fall or winter dinner party.
Dick Bridges, a Maine lobsterman, gave this recipe to The Times in 2007, and we've adapted it here It's a stew that's both humble and luxurious, making it the perfect dish to serve for a late-fall or winter dinner party.