Search Results (9,727 found)
cooking.nytimes.com
In this recipe for a Thai-inspired salad, made for a 6- to 8-quart electric pressure cooker, crispy pork, flavored with fish sauce and lime, is paired with sweet and juicy pomelo (or use grapefruit) and heady fried garlic chips If you’d rather make this in a slow cooker, you can; it'll take 5 to 7 hours on high (You can also make it in a stovetop pressure cooker, by trimming a few minutes off the cooking time
In this recipe for a Thai-inspired salad, made for a 6- to 8-quart electric pressure cooker, crispy pork, flavored with fish sauce and lime, is paired with sweet and juicy pomelo (or use grapefruit) and heady fried garlic chips If you’d rather make this in a slow cooker, you can; it'll take 5 to 7 hours on high (You can also make it in a stovetop pressure cooker, by trimming a few minutes off the cooking time
Ingredients:
garlic, honey, limes, salt, black pepper, pork, peanut oil, cilantro leaves, fish sauce, wine vinegar, green chile, grapefruits, lime juice, cucumbers, cilantro, mint, seeds
www.chowhound.com
This recipe was a dinner party experiment that went very, very right. I used chard from the local farm we joined and black lentils I had in the pantry. Chard...
This recipe was a dinner party experiment that went very, very right. I used chard from the local farm we joined and black lentils I had in the pantry. Chard...
Ingredients:
swiss chard, onion, carrot, olive oil, garlic, juice, white wine, vegetable broth, tomatoes, lentils, basil
www.foodnetwork.com
Get Spanish Open-Faced Omelet Recipe from Food Network
Get Spanish Open-Faced Omelet Recipe from Food Network
Ingredients:
olive oil, red peppers, yellow peppers, green peppers, tomatoes, eggs, black olives, prosciutto ham, basil
cooking.nytimes.com
When you get your hands on ice-cold oysters straight from the Chesapeake Bay, it would be foolish to do anything beyond shuck and slurp But in the 19th century, oysters were so plentiful in eastern Virginia and Maryland that they burrowed their way into the region's cooking traditions Most were smoked and salted, roasted over fire, dropped into chowders and stews and used in stuffings
When you get your hands on ice-cold oysters straight from the Chesapeake Bay, it would be foolish to do anything beyond shuck and slurp But in the 19th century, oysters were so plentiful in eastern Virginia and Maryland that they burrowed their way into the region's cooking traditions Most were smoked and salted, roasted over fire, dropped into chowders and stews and used in stuffings
Ingredients:
shucked oysters, stale bread, parmesan, butter, bacon, celery, onion, chicken stock, oregano, thyme, sage, coriander
cooking.nytimes.com
Herb blossom butter sounds fancy, but it’s really just a prettier, more floral, summery version of herb butter, perfect with any white-fleshed fish, salmon or trout If you have no access to flowering herbs, simply use chives, thyme and dill instead to make a plain herb butter. Look for herb blossoms at farmers markets or buy a couple of blooming potted herb plants, or ask a friend with a vegetable garden. Edible flowers and all sorts of herb blossoms are also available online.
Herb blossom butter sounds fancy, but it’s really just a prettier, more floral, summery version of herb butter, perfect with any white-fleshed fish, salmon or trout If you have no access to flowering herbs, simply use chives, thyme and dill instead to make a plain herb butter. Look for herb blossoms at farmers markets or buy a couple of blooming potted herb plants, or ask a friend with a vegetable garden. Edible flowers and all sorts of herb blossoms are also available online.
Ingredients:
butter, chives, chive blossom, dill, thyme, mustard greens, dijon mustard, french mustard, lemon, lemon juice, flour, flounder, vegetable oil
www.foodnetwork.com
Get Mushroom Cream Sauce Recipe from Food Network
Get Mushroom Cream Sauce Recipe from Food Network
cooking.nytimes.com
This recipe is by Alex Witchel and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Alex Witchel and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
A vegan beet and spinach stir-fry recipe over sesame rice.
A vegan beet and spinach stir-fry recipe over sesame rice.
Ingredients:
white rice, sesame oil, water, red onion, thai chile, baby spinach, yellow beets, canola oil, cumin, turmeric, curry, coconut, sesame seeds
www.chowhound.com
This was a cold salad in a cookbook that I sold, so my apologies for not remembering the original recipe. I think the dressing is the only part I kept so this...
This was a cold salad in a cookbook that I sold, so my apologies for not remembering the original recipe. I think the dressing is the only part I kept so this...
Ingredients:
chicken, arugula, cavatappi, crimini mushrooms, olives, scallions, bread crumbs, eggs, garlic, chicken broth, lemon juice, parsley, basil
www.foodnetwork.com
Get Umbulata Recipe from Food Network
Get Umbulata Recipe from Food Network
Ingredients:
flour, salt, sugar, shortening, yeast, beef, bulk sausage, green onions, basil, oregano, parmesan cheese, egg
www.allrecipes.com
A splash of white wine and a sprinkling of basil simmer right along with garlic, parsley and clams, enlivening the basic sauce for this delightful clam linguini.
A splash of white wine and a sprinkling of basil simmer right along with garlic, parsley and clams, enlivening the basic sauce for this delightful clam linguini.
www.delish.com
For a tasty bacon and egg dish without all the fat and calories, try this Oscar Mayer® Turkey Bacon frittata, which has only 120 calories per serving.
For a tasty bacon and egg dish without all the fat and calories, try this Oscar Mayer® Turkey Bacon frittata, which has only 120 calories per serving.