Search Results (20,536 found)
cooking.nytimes.com
A turnip gratin can be a rich, creamy affair, but this lighter version made with low-fat milk is equally delicious and comforting When you use low-fat milk for a gratin, you will find quite a bit of liquid in the pan when you pull the dish from the oven Let it sit for 20 to 30 minutes and the turnips will reabsorb the moisture
www.allrecipes.com
Homemade beef gravy makes good use of dry onion soup mix in this easy recipe that will whip up a pot of savory sauce in less than an hour.
Ingredients: garlic, water, soup mix, beef, milk, flour
www.chowhound.com
This is one of my classic party recipes that you are sure to love. It has a very french and medditereanean feel to it that is both savory and refreshing, and...
www.delish.com
This classic roast is flavored with tart lemon and savory marjoram a lovely, fragrant combination.
www.allrecipes.com
Use your own herb mix to season oyster crackers for a great snack on Super Bowl Sunday, or anytime!
www.allrecipes.com
A lovely wine fondue for cooking chicken, rabbit or veal. Dip bite-size pieces of raw meat into the boiling fondue until cooked.
www.foodnetwork.com
Get Zucchini Ribbon Salad with Lime Juice, Red Chile and Peanuts Recipe from Food Network
cooking.nytimes.com
What can make pot-stickers a minimalist dish One approach is called takeout and is already quite common The alternative is using the wrappers now sold in just about every supermarket
www.chowhound.com
A recipe for pulled lamb belly sandwiches from Belcampo Meat Co.
www.allrecipes.com
Hearty slow cooker soup recipe full of butternut squash, Italian sausage, spinach and small pasta.
www.allrecipes.com
Sliced radishes, red onion, and cucumber make a refreshing salad with a bite.
cooking.nytimes.com
For me, spaghetti with clams has to be ''white,'' which is to say without a tomato in sight -- and actually the first time I ate it this way was not in Italy but in one of my favorite Italian restaurants in New York, Da Silvano This was a very long time ago, and I've been hooked ever since I have specified amounts for a single portion here, because I feel cooking food you love is never something that should be reserved for company