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Get Tuscan Shrimp with White Beans Recipe from Food Network
Get Tuscan Shrimp with White Beans Recipe from Food Network
Ingredients:
white beans, olive oil, shrimp, cloves, serrano chile, tomato, basil leaves, lemon juice, parsley
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Get Truffled Chicken Liver Mousse Recipe from Food Network
Get Truffled Chicken Liver Mousse Recipe from Food Network
Ingredients:
chicken livers, milk, butter, yellow onion, thyme leaves, cognac, truffle butter, parsley, clarified butter
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Get Stuffed Squid: Kalamarakia Yemista Recipe from Food Network
Get Stuffed Squid: Kalamarakia Yemista Recipe from Food Network
Ingredients:
greek olive, spanish onion, cloves, rice, plum tomatoes, mint leaves, parsley, squid, tomato juice
www.allrecipes.com
This delicious caprese salad adds sweet corn, avocado, and truffle oil to spruce up the traditional recipe.
This delicious caprese salad adds sweet corn, avocado, and truffle oil to spruce up the traditional recipe.
Ingredients:
plum tomatoes, mozzarella, avocado, basil, corn, olive oil, white truffle, balsamic vinegar
www.chowhound.com
This shortcut take on a Spanish tortilla recipe includes smoky pimenton, shrimp, and potato chips.
This shortcut take on a Spanish tortilla recipe includes smoky pimenton, shrimp, and potato chips.
www.delish.com
These succulent ribs, cooked by the Chinese red-cooking method, can be served for a small bite or main dish.
These succulent ribs, cooked by the Chinese red-cooking method, can be served for a small bite or main dish.
Ingredients:
vegetable oil, gingerroot, scallions, spareribs, soy sauce, sugar, vinegar, rice wine, chinese cabbage
cooking.nytimes.com
This is a simple method for cooking firm, white-fleshed fish on the stovetop from start to finish If halibut is not available, use thick flounder fillets, snapper, grouper or large sea scallops The flavor of sage permeates the quick, easy pan sauce and the buttery bread crumbs provide crunchy texture.
This is a simple method for cooking firm, white-fleshed fish on the stovetop from start to finish If halibut is not available, use thick flounder fillets, snapper, grouper or large sea scallops The flavor of sage permeates the quick, easy pan sauce and the buttery bread crumbs provide crunchy texture.
www.simplyrecipes.com
Chickpea tomato salad with fresh summer tomatoes, garbanzo beans, hard boiled eggs, onions, and parsley, and tossed with a light vinaigrette.
Chickpea tomato salad with fresh summer tomatoes, garbanzo beans, hard boiled eggs, onions, and parsley, and tossed with a light vinaigrette.
Ingredients:
garbanzo beans, tomatoes, eggs, red onion, parsley, olive oil, white wine vinegar, cloves, dijon mustard, salt, pepper, italian seasoning
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Get Squash Gratin Recipe from Food Network
Get Squash Gratin Recipe from Food Network
Ingredients:
butter, onion, thyme, butternut squash, kabocha squash, cloves, mace, vegetable broth, heavy cream, breadcrumbs, parmesan cheese, parsley, gruyere cheese
cooking.nytimes.com
This recipe is by Elaine Sciolino and takes 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Elaine Sciolino and takes 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
The question has dogged Thanksgiving cooks practically since Norman Rockwell painted “Freedom From Want” in 1942 and transformed the harvest feast into an American ideal: Is it stuffing or dressing Grandmother knows: it is stuffing only if it is cooked inside the bird Otherwise it is dressing
The question has dogged Thanksgiving cooks practically since Norman Rockwell painted “Freedom From Want” in 1942 and transformed the harvest feast into an American ideal: Is it stuffing or dressing Grandmother knows: it is stuffing only if it is cooked inside the bird Otherwise it is dressing
Ingredients:
butter, spanish onion, celery, apples, chestnuts, thyme, sage, worcestershire sauce, hot pepper sauce, bread, eggs, parsley, turkey
cooking.nytimes.com
These duck legs, prepared in the manner of a classic French coq au vin, are deeply flavored, hearty and rich — a perfect cool weather meal rounded out with earthy lentils and root vegetables For ease of service, all the components can be prepared well in advance, reheated and combined at the last minute.
These duck legs, prepared in the manner of a classic French coq au vin, are deeply flavored, hearty and rich — a perfect cool weather meal rounded out with earthy lentils and root vegetables For ease of service, all the components can be prepared well in advance, reheated and combined at the last minute.
Ingredients:
duck, onion, celery, carrots, bay leaf, thyme, fennel seeds, allspice, tomato paste, flour, chicken broth, dry red wine, lentils, cloves, parsnips, butter, parsley, chives