Search Results (932 found)
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An easy side dish brightened with crunchy fennel and fresh dill.
An easy side dish brightened with crunchy fennel and fresh dill.
Ingredients:
water, olive oil, yellow onion, garlic, salt plus, black pepper, red wine vinegar, fennel bulb, dill, mixed greens
cooking.nytimes.com
This dish mixes a lot of things I love, including butter and the taste of New Orleans's Crystal hot sauce The scallops need to be dry, a term that refers to how they are processed It's best to sear with a very hot, heavy nonstick pan, though you can sear a scallop in stainless or cast iron
This dish mixes a lot of things I love, including butter and the taste of New Orleans's Crystal hot sauce The scallops need to be dry, a term that refers to how they are processed It's best to sear with a very hot, heavy nonstick pan, though you can sear a scallop in stainless or cast iron
Ingredients:
shallot, fennel fronds, cherry tomatoes, olive oil, red wine vinegar, scallops, canola oil, white wine, juice, hot sauce, butter
www.delish.com
Chef Deletrain's secret to succulent flavor? Brining the duck breast overnight for a moist and tender result.
Chef Deletrain's secret to succulent flavor? Brining the duck breast overnight for a moist and tender result.
Ingredients:
sugar, salt, rice vinegar, water, coriander seeds, fennel seeds, bay leaves, mustard, garlic, peking duck, chicken broth, mirin, honey, pepper, spice mix, shallot, peppers, tomatoes, butter, cinnamon, peaches
cooking.nytimes.com
This is a recipe loosely based on one for a snack that used to be served at DBGB, Daniel Boulud’s giddy sausage-and-beer restaurant on the Bowery in Manhattan: crunchy little nuggets of small-boned lamb breast served with a pale yogurt sauce with a mild pepper kick under a zing of lemon zest You can divide the cooking in two if you like, roasting the meat on one day, then finishing it on a grill or under a broiler a day or so later And you can bail on the sprinkle if it's too much work
This is a recipe loosely based on one for a snack that used to be served at DBGB, Daniel Boulud’s giddy sausage-and-beer restaurant on the Bowery in Manhattan: crunchy little nuggets of small-boned lamb breast served with a pale yogurt sauce with a mild pepper kick under a zing of lemon zest You can divide the cooking in two if you like, roasting the meat on one day, then finishing it on a grill or under a broiler a day or so later And you can bail on the sprinkle if it's too much work
Ingredients:
lamb ribs, salt, cloves, thyme, rosemary, bay leaves, sherry vinegar, honey, fennel seeds, coriander seeds, black pepper, aleppo chili, butter, lemon, parsley
www.foodnetwork.com
Get Braised Pork Shoulder Recipe from Food Network
Get Braised Pork Shoulder Recipe from Food Network
Ingredients:
coriander seeds, cumin seeds, pork, fennel bulb, onion, cloves, ginger, dry white wine, dijon mustard, bay leaves, thyme, chicken stock
www.allrecipes.com
A fish dinner that is steamed in the oven to bring all the flavors of the veggies and fish to your pallet. Choose a firm, white fleshed fish like cod, scrod, or bass to make this dish. You may use green, red or yellow bell peppers. No need for a side dish unless you 're really hungry, but then again ... dessert!
A fish dinner that is steamed in the oven to bring all the flavors of the veggies and fish to your pallet. Choose a firm, white fleshed fish like cod, scrod, or bass to make this dish. You may use green, red or yellow bell peppers. No need for a side dish unless you 're really hungry, but then again ... dessert!
www.foodnetwork.com
Get Halibut and Chickpea Salad Recipe from Food Network
Get Halibut and Chickpea Salad Recipe from Food Network
Ingredients:
halibut steak, olive oil, salt, black pepper, frisee, arugula, cherry tomatoes, fennel bulb, lemon, honey, cumin
www.foodnetwork.com
Get Swordfish Provencal Recipe from Food Network
Get Swordfish Provencal Recipe from Food Network
Ingredients:
olive oil, yellow onion, fennel, red bell pepper, bell pepper, garlic, chicken stock, dry white wine, basil leaves, capers, butter
cooking.nytimes.com
Use a flavorful broth — chicken or vegetable — to enhance the subtle flavors in this thick, comforting soup, which uses lettuce as a main ingredient Rice thickens the soup and it’s all puréed with an immersion blender
Use a flavorful broth — chicken or vegetable — to enhance the subtle flavors in this thick, comforting soup, which uses lettuce as a main ingredient Rice thickens the soup and it’s all puréed with an immersion blender
Ingredients:
olive oil, onion, green garlic, rice, vegetable stock, parsley leaves, lettuce, parsley
www.chowhound.com
An Indonesian recipe for ferns in coconut sauce
An Indonesian recipe for ferns in coconut sauce
Ingredients:
vegetable oil, garlic, ginger, galangal, lemongrass, turmeric, chile peppers, coriander seeds, cumin seeds, candlenuts, shrimp, coconut milk, tamarind, kaffir lime, fiddleheads
cooking.nytimes.com
This recipe calls for using the peels of the shrimp to make the rich and fragrant broth base of the soup, a purée rich with fennel and leeks and dotted with tiny plump morsels of shrimp.
This recipe calls for using the peels of the shrimp to make the rich and fragrant broth base of the soup, a purée rich with fennel and leeks and dotted with tiny plump morsels of shrimp.
Ingredients:
shrimp, butter, salt, dry white wine, brandy, thyme, bay leaf, celery ribs, leeks, garlic, fennel bulb, rice, tomato paste
www.foodnetwork.com
Get Smoked Buffalo with Melted Fennel, Leeks, and Hearts of Palm Salad with Florida Orange Vinaigrette Recipe from Food Network
Get Smoked Buffalo with Melted Fennel, Leeks, and Hearts of Palm Salad with Florida Orange Vinaigrette Recipe from Food Network
Ingredients:
champagne vinegar, honey, dijon mustard, shallots, oranges, grape, palm, jicama, radish, olive oil, fennel, leeks, white wine, buffalo, fennel pollen, watermelon, garnish, greens, balsamic vinegar