Search Results (54 found)
www.delish.com
Steak-frites, goin' up on a weeknight.
Steak-frites, goin' up on a weeknight.
Ingredients:
potatoes, olive oil, gruy, butter, skirt steak, flour, whiskey, beef broth, heavy cream, parsley
www.chowhound.com
Third-place winner in SF Food Wars’ 2009 Mac Battle Royale with Cheese.
Third-place winner in SF Food Wars’ 2009 Mac Battle Royale with Cheese.
Ingredients:
bread crumbs, butter, macaroni, milk, flour, shallots, white cheddar, gruy, allspice, salt, old bay, peppercorns, chile peppers, green onions, blue crab, vodka, juice, clamato juice, olive
cooking.nytimes.com
You can make this kind of salad with almost any vegetable that wonât wilt or burn when subjected to a copious slick of oil and a blast of high heat Broccoli, brussels sprouts, beets, parsnips, sweet potatoes, winter squash and rutabagas all work well One of the best vegetables for this salad, though, is cauliflower
You can make this kind of salad with almost any vegetable that wonât wilt or burn when subjected to a copious slick of oil and a blast of high heat Broccoli, brussels sprouts, beets, parsnips, sweet potatoes, winter squash and rutabagas all work well One of the best vegetables for this salad, though, is cauliflower
www.delish.com
We took the best parts of French onion soup—the onions and cheese—and turned it into a cheesy bread.
We took the best parts of French onion soup—the onions and cheese—and turned it into a cheesy bread.
cooking.nytimes.com
These classic gougères are cheesier than many others, with a crunchy, salty crust from a sprinkling of Parmesan just before baking Take care to serve these straight from the oven when they are still hot and a little gooey in the center If you want to make these ahead, you can freeze them after forming them into balls, but before baking (itâs easiest to freeze them directly on the baking sheet if youâve got the freezer space)
These classic gougères are cheesier than many others, with a crunchy, salty crust from a sprinkling of Parmesan just before baking Take care to serve these straight from the oven when they are still hot and a little gooey in the center If you want to make these ahead, you can freeze them after forming them into balls, but before baking (itâs easiest to freeze them directly on the baking sheet if youâve got the freezer space)
www.delish.com
Get some green on the table—smothered in cream and cheese, naturally.
Get some green on the table—smothered in cream and cheese, naturally.
www.chowhound.com
A classic creamy mushroom pasta bake recipe.
A classic creamy mushroom pasta bake recipe.
www.delish.com
The perfect hybrid of pasta and the classic soup.
The perfect hybrid of pasta and the classic soup.
Ingredients:
butter, onion, cloves, thyme leaves, french, penne, beef broth, water, heavy cream, gruy
cooking.nytimes.com
The most indulgent way to eat any vegetable is to bathe it in cream and top it with cheese, but few benefit from that treatment as much as brussels sprouts do Whether or not you decide to top them with crispy bread crumbs (you should), the end result is a decadent, but never too heavy, side dish that could easily become your main course.
The most indulgent way to eat any vegetable is to bathe it in cream and top it with cheese, but few benefit from that treatment as much as brussels sprouts do Whether or not you decide to top them with crispy bread crumbs (you should), the end result is a decadent, but never too heavy, side dish that could easily become your main course.
www.chowhound.com
An easy ham and cheese scone recipe that calls for smoked Black Forest ham and Gruyère cheese.
An easy ham and cheese scone recipe that calls for smoked Black Forest ham and Gruyère cheese.
cooking.nytimes.com
What could be better than warm cheese puffs straight out of the oven How about warm cheese puffs studded with bacon â or in this case, pancetta â and fresh sage They are salty, brawny and rich; crisp on the outside and soft within
What could be better than warm cheese puffs straight out of the oven How about warm cheese puffs studded with bacon â or in this case, pancetta â and fresh sage They are salty, brawny and rich; crisp on the outside and soft within
