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Consider using this cured duck, adapted from "Charcuterie: The Craft of Salting, Smoking, and Curing," by Michael Ruhlman and Brian Polcyn, as a garnish for salad; as a canapé, on a bit of toasted bread spread with Dijon mustard; or sautéed like pancetta.
Ingredients: duck, salt, white pepper
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Goat's milk transformed into goat cheese simply by heating and curdling the milk with vinegar.
Ingredients: goat, salt, white vinegar
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Get Grilled Turkey Sliders with Tomato Jam Recipe from Food Network
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Roasted coffee beans soak in cream before processing into ice cream creating a smooth, almost-white coffee ice cream perfect for coffee floats.
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Lesser-known white asparagus takes center stage in this easy soup.
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In this one-skillet supper, we toss dark leafy greens, diced tomatoes and white beans with gnocchi and top it all with gooey mozzarella.
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To give this creamy bean dip its fresh herbal flavor, Jim German, owner of the Jimgermanbar in Waitsburg, Washington, drizzles it with olive oil blended with lovage leaves.
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Get Royal Usquebaugh Recipe from Food Network
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Brining the shrimp improves both the taste and texture of this shrimp scampi.
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Chicken, wild rice, and mushrooms are given fine treatment in this elegant casserole.
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Get Poached Lobster over Corn and Cherry Tomato Salad Recipe from Food Network
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Sauteed shrimp flavored with cilantro, garlic, lime juice, and salsa is a delicious way to enjoy shrimp. Serve with tortillas or rice.