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cooking.nytimes.com
When the chef Tony Maws’s grandparents died, he decided to start having Passover Seder at his restaurant, Craigie on Main in Cambridge, Mass This short rib recipe, brought to The Times in 2011, was among the dishes he served, both to his family (on the first night) and his diners (on the second and third nights) It’s a Sephardic take on his grandmother’s tsimmes and brisket, prepared a day in advance and refrigerated to let the flavors meld and the fat float to the top to be skimmed
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This Sunsweet® Amaz!n™ Prune and Goat Cheese Bruschetta is the perfect appetizer - easy yet tasty!
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In Chicken Marbella, as this dish is commonly known, chicken marinates in a sauce of prunes, green olives, garlic, olive oil, and seasonings. It is well worth the time it takes to make, as this marvelous Mediterranean fare is a perfect party dish, and keeps and reheats well.
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Get Crostini of Fava Bean Puree, Fresh Ricotta, and Morel Mushrooms Recipe from Food Network
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A recipe for peach puree to mix cocktails
Ingredients: peaches
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This risotto dish requires plenty of stirring and patience, but the payoff is a cheesy rice side dish with pumpkin that everyone will love.
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Orange blossom honey adds unique flavor to this chicken and sweet potato comfort-food recipe from chef Charlie Trotter.
cooking.nytimes.com
This recipe is by William Grimes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: dry white wine, armagnac, prune
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Tender parsnips and carrots are pureed with butter and chives for a splendid accompaniment to roasted meats.
Ingredients: parsnips, carrots, chives, butter
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A hot pumpkin custard filling made with eggs, cream and pumpkin puree is spiced with ginger and cinnamon and baked in a chilled pie crust.
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Get Pumpkin Gelato Recipe from Food Network
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Get Roasted Corn Puree Recipe from Food Network
Ingredients: corn, butter, lemon