Search Results (22,554 found)
cooking.nytimes.com
When you get your hands on ice-cold oysters straight from the Chesapeake Bay, it would be foolish to do anything beyond shuck and slurp But in the 19th century, oysters were so plentiful in eastern Virginia and Maryland that they burrowed their way into the region's cooking traditions Most were smoked and salted, roasted over fire, dropped into chowders and stews and used in stuffings
When you get your hands on ice-cold oysters straight from the Chesapeake Bay, it would be foolish to do anything beyond shuck and slurp But in the 19th century, oysters were so plentiful in eastern Virginia and Maryland that they burrowed their way into the region's cooking traditions Most were smoked and salted, roasted over fire, dropped into chowders and stews and used in stuffings
Ingredients:
shucked oysters, stale bread, parmesan, butter, bacon, celery, onion, chicken stock, oregano, thyme, sage, coriander
www.chowhound.com
Pernod-steamed salmon and smoked salmon are mixed with a lemony butter–crème fraîche dressing in this lighter take on rillettes.
Pernod-steamed salmon and smoked salmon are mixed with a lemony butter–crème fraîche dressing in this lighter take on rillettes.
Ingredients:
bones, salt plus, white pepper, pernod, butter, shallots, smoked salmon, lemon, lemon juice, egg yolks
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Molly O'Neill and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
butter, lemon, orange, ginger, salt, honey, brown sugar, lemon juice, pecans, walnuts, cherries, smith apples
www.allrecipes.com
Fresh peaches are spread over a light and tasty gluten-free batter and sprinkled with vanilla sugar in this easy cobbler that serves 2.
Fresh peaches are spread over a light and tasty gluten-free batter and sprinkled with vanilla sugar in this easy cobbler that serves 2.
Ingredients:
butter, sugar, brown rice, sorghum flour, potato starch, tapioca starch, milk, baking powder, nutmeg, peaches, vanilla sugar
cooking.nytimes.com
This recipe is by Julia Reed and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Julia Reed and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
These crescent-shaped and floral-scented almond cookies are popular all over North Africa, from Morocco to Tunisia. A unique and decadent treat!
These crescent-shaped and floral-scented almond cookies are popular all over North Africa, from Morocco to Tunisia. A unique and decadent treat!
Ingredients:
almonds, sugar, cinnamon, egg, orange blossom, flour, butter, salt, vegetable oil, honey, pistachios
www.delish.com
The ideal sweet-and-salty treat to nibble on.
The ideal sweet-and-salty treat to nibble on.
www.delish.com
Dazzle guests with this creamy, cold cauliflower soup.
Dazzle guests with this creamy, cold cauliflower soup.
www.delish.com
Dark chocolate lovers rejoice! This cupcake is made for you. Top it with your favorite frosting or ganache.
Dark chocolate lovers rejoice! This cupcake is made for you. Top it with your favorite frosting or ganache.
www.allrecipes.com
A sweet, uncooked pastry filling made with eggs, sugar, butter, water, lemon juice, and potato flour.
A sweet, uncooked pastry filling made with eggs, sugar, butter, water, lemon juice, and potato flour.
www.allrecipes.com
This is an easy to make but wonderfully delicious treat. We pack them in tins and give as gifts during the holidays. Use your favorite nuts to top the cookies.
This is an easy to make but wonderfully delicious treat. We pack them in tins and give as gifts during the holidays. Use your favorite nuts to top the cookies.
www.delish.com
Top Chef Season 6 winner Michael Voltaggio cooks these carrots in carrot juice and a hoppy beer to emphasize their savory depth, not their sweetness.
Top Chef Season 6 winner Michael Voltaggio cooks these carrots in carrot juice and a hoppy beer to emphasize their savory depth, not their sweetness.